three berry muffins

A delicious cake like muffin, perfect when fresh fruit is ripe like right now.





Oven: 375 degrees F.
Bake: 25-30 minutes
Yields: 12 muffins

Ingredients:
6 T. Butter (86 g)
3/4 c. Sugar (150 g)
2 Large Eggs

2 c. + 2 T. All Purpose Flour (243 g)
1 T. Baking powder
1/2 tsp. Salt

1/2 c. Milk (122 g)
2 tsp. Vanilla extract
1/4 tsp. Almond extract

2 c. Mixed Berries:
Blueberries
Strawberries
Raspberries
(fresh or frozen thawed and drained)
slice larger berries

Topping
1 T. Sugar
1/2 tsp. Cinnamon

Directions:

• In a large bowl cream butter and sugar until light and fluffy, Add each egg one at a time and beat well after each addition.
• In a separate bowl, mix together flour, baking powder and salt. Fold flour mixture one third at a time into the reamed mixture, alternating with the liquid ingredients (milk, vanilla and almond extract).
• Gently fold in the berries until they are just blended in.
• Grease 12 muffin cups or use paper liners. Fill the cup 3/4 - 7/8 full (use a #12 scoop which is 1/3 cup). sprinkle the tops with the sugar and cinnamon mixture.
• Bake them for 25 to 30 minutes or until a tooth pick comes out clean when inserted into the center of the muffin.
• Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring them in a rick to cool completely.

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