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
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| Makes 16-18 Muffins Happy Feasting! |
