FRESH BLACKBERRY MUFFINS
These scrumptious muffins have a cake like texture and are great for breakfast or as part of a brunch menu. From the R.S.V.P. section of an August 1989 issue of Bon Appetit magazine. The recipe was requested from the White Swan Guest House, a bed and breakfast in Mount Vernon, Washington.
Provided by Leslie in Texas
Categories Quick Breads
Time 55m
Yield 18 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Grease eighteen muffin cups or line with paper liners.
- Using electric mixer, cream 1/2 cup butter and 1 1/4 cups sugar in large bowl until light.
- Add eggs one at a time, beating well after each addition.
- Sift flour, baking powder and salt into small bowl.
- Mix dry ingredients into butter mixture alternately with milk; fold in berries.
- Divide batter among prepared cups; sprinkle 4 t. sugar over.
- Bake until tester inserted in center comes out clean, about 30 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 172.8, Fat 6.1, SaturatedFat 3.6, Cholesterol 38, Sodium 117.2, Carbohydrate 27.4, Fiber 1.2, Sugar 15.7, Protein 2.6
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