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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
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Fresh blueberries, raspberries and strawberries bring eye-catching color and fruity taste to these moist muffins nicely spiced with cinnamon. They come together in no time and bake up in a snap. -Michelle Turnis, Hopkinton, Iowa Ingredients:
3 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
4-1/2 teaspoons ground cinnamon |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
2 eggs |
1-1/4 cups whole milk |
1 cup butter, melted |
1 cup fresh blueberries |
1/2 cup fresh raspberries |
1/2 cup chopped fresh strawberries |
Directions:
1. In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 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: about 1-1/2 dozen.
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