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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tri-Berry Muffins Recipe

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This recipe for Tri-Berry Muffins is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 C unbleached flour
1 1/2 C sugar plus 1/2 C
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3-4 tsps ground cinnamon or to taste
1 1/4 C milk
2 large eggs
1 C unsalted butter, melted
1 C blueberries
1/2 C diced strawberries (8 berries)
1/2 C raspberries
Directions:
Directions:
Preheat the oven to 375º. Place paper liners in 24 muffin cups or grease.
Combine the flour, 1 1/2 C sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the center of the flour mixture. Mix together the milk and eggs and pour into well along with the butter. Stir quickly just to combine. Gently fold in berries.
Spoon the batter into the cups, filling each cup almost to the top. Sprinkle remaining 1/2 C sugar on top of each muffin. Bake until brown and crusty, about 20 min.
Number Of Servings:
Number Of Servings:
24

 

 

 

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