 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
|
No one can resist these buttery muffins bursting with juicy blackberries. They make a nice addition to any breakfast table. Julee Walberg, Carson City, Nevada Ingredients:
1/2 cup butter, softened |
1-1/4 cups plus 1 tablespoon sugar, divided |
2 eggs |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup whole milk |
2 cups fresh or frozen blackberries |
Directions:
1. In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries.
2. Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
|
|