Beat butter at medium speed with an electric mixer until creamy; gradually
add 1/2 cup sugar, beating well. Add eggs, 1 at a time, beating until
blended after each addition. Combine 3 3/4 cups flour and next 3
ingredients; add to butter mixture alternately with buttermilk, beginning
and ending with flour mixture. Beat at low speed until blended after each
addition. Toss raspberries and blueberries with remaining 1/4 cup flour;
gently fold into batter. Spoon batter into greased and floured muffin pans,
filling 3/4 full. Sprinkle evenly with remaining 1/4 cup sugar. Bake at
400F for 20-25 minutes or until golden brown. Remove from pans immediately,
and cool on wire racks.
Recipe by: Southern Living-Summertime 1997
Posted to MC-Recipe Digest V1 #1011 by Julie Stokes <jstokes@rmci.net> on
Jan 14, 1998
A Message from our Provider:
“When God saw you – It was love at first sight”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!