Recipe - Berried Treasure Muffin Cakes

One half cup Butter or margarine;
softened
Three fourths cup Sugar; divided
2 lg Eggs
4 cup Allpurpose flour; divided
2 One half tablespoon Baking powder
1 teaspoon Salt
One half teaspoon Baking soda
2 cup Buttermilk
1 cup Fresh raspberries
1 cup Fresh blueberries

Beat butter at medium speed with an electric mixer until creamy; gradually
add One half cup sugar, beating well. Add eggs, 1 at a time, beating until
blended after each addition.

Combine 3 Three fourths cups flour and next 3 ingredients; add to butter mixture
alternately with buttermilk, beginning and ending with flour mixture. Beat
at low speed until blended after each addition.

Toss raspberries and blueberries with remaining One fourth cup flour; gently fold
into batter. Spoon batter into greased and floured muffin pans, filling
threefourths full. Sprinkle evenly with remaining One fourth cup sugar.

Bake at 400° for 20 to 25 minutes or until golden brown. Remove from pans
immediately, and cool on wire racks.

Yield: 2 dozen.

Southern Living Magazine Website

Recipe by: Southern Living Magazine

Posted to MCRecipe Digest V1 #1032 by Suzy Wert SuzyWert@aol.com on Jan
22, 1998