 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
The original recipe used frozen raspberries, but I had a berry mix of raspberries, cherries, blueberries, and blackberries on my hands. The result was very tasty! I made these for a light brunch on Thanksgiving day. Ingredients:
2 1/4 cups all-purpose flour, divided |
1/4 cup brown sugar, packed |
2 tablespoons butter |
3/4 cup granulated sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon lemon peel, grated |
3/4 cup plus 2 tablespoons milk |
1/3 cup butter, melted |
1 egg, beaten |
2 cups frozen mixed berries |
Directions:
1. Preheat oven to 350 degrees.
2. Grease 12 muffin cups.
3. For crumb topping, combine 1/4 cup flour and brown sugar in a small bowl.
4. Cut in 2 tablespoons butter until mixture is crumbly.
5. Set aside 1/4 cup flour.
6. Combine 1 3/4 cups flour, granulated sugar, baking powder, baking soda, salt and lemon peel in a medium bowl. Combine milk, melted butter and egg. Mix well.
7. Toss berries with 1/4 cup flour until coated.
8. Add berries to muffin mixture.
9. Spoon batter into muffin tins until 3/4 full.
10. Sprinkle with crumb topping.
11. Bake for 25-30 minutes or until toothpick inserted comes out clean.
12. Cool in pan for 2 minutes then remove to wire rack.
13. Serve warm or at room temperature.
|
|