Very
Berry Muffins
Ingredients
1 teaspoon baking soda
2 cups sifted all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
2 eggs, unbeaten
1-1/2 teaspoon vanilla extract
1 cup buttermilk
1/2 cup sliced strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
Confectioner's sugar
Preheat oven 375 degrees. Line muffin cups or grease 24 muffin pan cups. Sift flour, baking soda, baking powder, and salt together. Set aside.
In a large bowl, cream butter, sugar, eggs and vanilla until light and fluffy. Begin adding 1/4 of the flour, mixing well. Add 1/4 of the buttermilk, mixing well. Repeat until all ingredients are used.
Cover the bottom of the muffin cups with a Tablespoon of the batter. Add 2 pieces of each berry into the muffin. Cover the berries with more batter until 2/3 full. Bake 20 to 25 minutes or until golden brown. Remove muffins to wire rack to cool slightly. Serve warm, sprinkled with powdered sugar.
Ingredients
1 teaspoon baking soda
2 cups sifted all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
2 eggs, unbeaten
1-1/2 teaspoon vanilla extract
1 cup buttermilk
1/2 cup sliced strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
Confectioner's sugar
Preheat oven 375 degrees. Line muffin cups or grease 24 muffin pan cups. Sift flour, baking soda, baking powder, and salt together. Set aside.
In a large bowl, cream butter, sugar, eggs and vanilla until light and fluffy. Begin adding 1/4 of the flour, mixing well. Add 1/4 of the buttermilk, mixing well. Repeat until all ingredients are used.
Cover the bottom of the muffin cups with a Tablespoon of the batter. Add 2 pieces of each berry into the muffin. Cover the berries with more batter until 2/3 full. Bake 20 to 25 minutes or until golden brown. Remove muffins to wire rack to cool slightly. Serve warm, sprinkled with powdered sugar.
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