Recipe - Berried Treasure Muffins

One half cup Butter; softened
Three fourths cup Sugar; divided
2 Eggs
4 cup 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 Three fourths full. Sprinkle evenly with remaining One fourth cup sugar. Bake at
400F for 2025 minutes or until golden brown. Remove from pans immediately,
and cool on wire racks.

Recipe by: Southern LivingSummertime 1997

Posted to MCRecipe Digest V1 #1011 by Julie Stokes jstokes@rmci.net on
Jan 14, 1998