Tri-Berry Muffins

I was given several new cookbooks for Christmas and one of the books was Barefoot Contessa at Home. I have three other books of Ina's and I refer to them all of the time. With that being said, I knew that this cookbook would probably be no different than the others as far as having a plethora of tasty "go-to" options. Sure enough, this book is filled with fabulous ideas for lunch, dinner and weekend brunch. When I cam across these tri-berry muffins I was sold. Muffins chock full of assorted berries had to be delicious, right? Well, they were definitely just that. The sugar gives the muffins a delicious crunchy shell and make them even more delectable with every bite

You Will Need:

• 3 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/2 Tbsp ground cinnnamon
• 1 1/4 cups milk
• 2 large eggs, lightly beaten
• 2 sticks unsalted butter, melted
• 1 cup fresh blueberries
• 1/2 cup fresh raspberries
• 1/2 cup diced fresh strawberries
• 1 1/2 cups sugar

Here We Go:

• Preheat oven to 375 degrees
• Line muffin tins with paper liners
• Add flour, baking powder, baking soda, salt and cinnamon together in a large bowl
• Stir with a wooden spoon
• In another bowl, combine the milk,eggs,and melted butter
• make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined
• Add blueberries, raspberries,strawberries, and sugar
• Stir gently to combine
• Spoon the better into the muffin cups to fill the liners
• Bake for 20-25 minutes,until a toothpick comes out clean and the tops are browned

Makes 16-18 Muffins
Happy Feasting!