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. soft white 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.
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. soft white 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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