| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 24 | Servings | |
INGREDIENTS
| 1/2 | c | Butter; softened |
| 3/4 | c | Sugar; divided |
| 2 | Eggs | |
| 4 | c | Flour; divided |
| 2 1/2 | tb | Baking powder |
| 1 | ts | Salt |
| 1/2 | ts | Baking soda |
| 2 | c | Buttermilk |
| 1 | c | Fresh raspberries |
| 1 | c | Fresh blueberries |
INSTRUCTIONS
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 <[email protected]> on Jan 14, 1998
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