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The "Berry Best" Muffins Recipe

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This recipe for The "Berry Best" Muffins, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Webb Hayes
Added: Saturday, April 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter
2 cups sugar
4 eggs
2 tsp. vanilla
4 cups flour
1 cup milk
4 tsp. baking powder
1 tsp. salt
4-51/2 cups fresh or frozen blueberries, blackberries, raspberries or cranberries*
*If using frozen fruit, partially thaw and dust with flour. Fresh berries should be rinsed, drained and dusted with flour, before folding into batter.

Directions:
Directions:
Cream butter and sugar in large mixing bowl. Add eggs, one at a time, and vanilla. Blend thoroughly. Combine flour, baking powder and salt. Alternately add flour mixture and milk to first mixture. The batter will be very thick. Blend well. Fold in the berries. Grease muffin tins. Because batter will need to expand over the rim, it is best to grease or oil muffin tin beyond rims of cups. You may use paper liners, but top of tin should still be oiled to allow for overage. So that muffins will take on a mushroom shape, heap batter above rim of muffin tins. Sprinkle generously with sugar and bake in an oven which has been preheated to 425 for 10 minutes. After 10 minutes of baking, turn oven temperature down to 375 and bake an additional 15 minutes till muffins are done in center and golden brown on top.

Number Of Servings:
Number Of Servings:
16-18 muffins

 

 

 

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