|
|
MUFFIN &
SCONE RECIPES:
Tri- Berry Muffins
|
Tri-
Berry Muffins |
|
|
|
A favorite of
Ina's from Sarah Leah Chase's Open House Cookbook... |
|
3
cups |
|
all-purpose flour |
|
|
1
Tbs |
|
baking powder |
|
|
½
tsp |
|
baking soda |
|
|
½
tsp |
|
kosher salt |
|
|
1½
Tbs |
|
ground cinnamon |
|
|
1¼
cups |
|
milk |
|
|
2
extra-large |
|
eggs, lightly beaten |
|
|
½
lb |
|
(2
sticks) unsalted butter, melted |
|
|
1
cup |
|
fresh blueberries |
|
|
½
cup |
|
fresh raspberries (gently sliced in
half) |
|
|
½
cup |
|
diced fresh strawberries |
|
|
1½
cups |
|
granulated sugar |
|
|
|
|
|
|
1 |
Preheat oven
to 375°F. Line muffin tins with paper liners. |
|
2 |
Sift flour,
baking powder, baking soda, salt and cinnamon
together in a large bowl. Stir with your hand
(or a whisk) to be sure the ingredients are
combined. In another bowl, combine the milk,
eggs and melted butter. |
|
3 |
Make a well
in the middle of the dry mixture, pour the wet
mixture into the well, and stir until just
combined. There will be some lumps but don't
overmix the batter. Add the blueberries,
raspberries, strawberries and sugar and stir
gently to combine. |
|
4 |
Using a
large spoon or scoop, spoon batter into the
muffin cups to fill the liners. Bake for 20 to
25 minutes, until a cake tester comes out clean
and the tops are nicely browned. |
|
|
|
|
Yield: 16 to 18
muffins |
|
|
|
Recipe Source |
|
Modified from Barefoot Contessa
at Home |
|
|
|
CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog.
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Three berries make these muffins
over-the-top delicious!"
-San Diego, CA
|
|
