Since berries are so abundant this time of year
and I was given a box of fresh fruit from this little cutie pie
I decided to whip up some muffins from the Barefoot Contessa At Home cookbook.
These muffins are amazing. Why? When the recipe calls for 2 sticks of butter what's not to like.
These super moist muffins were gobbled up in record breaking time. Ina does not list the calories in her recipe book, but trust me when I say that these little gems can do some major damage to your scale. Life is short so splurge and eat one and give the rest to friends. If you are looking for a tried and true recipe give this sweet and tart muffin a try.
~AWESOME~Ina's tri-berry muffins (adapted)
3 c flour all purpose flour
1 Tb baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 Tb ground cinnamon
1 1/4 c milk
2 extra-large eggs, lightly beaten
1/2 lb (2 sticks) unsalted butter, melted
1 c fresh blueberries
1/2 c fresh raspberries
1/2 c diced fresh strawberries
1 1/2 c sugar
Preheat the oven to 375 degrees. Line or grease muffin cups.
Sift dry ingredients in a large bowl.
In another bowl combine milk, eggs and melted butter. Make a well in the center of the dry ingredients and pour the wet mixture into the well, and stir until just combined. There will be lumps but don't overmix!
Now add the berries and sugar and stir gently. (yes, this is how it is written)
Fill muffin cups.
Bake for 20-25 min or until a toothpick comes out clean and tops are nicely browned.
Makes 12-12-6 muffins.
Sift dry ingredients in a large bowl.
In another bowl combine milk, eggs and melted butter. Make a well in the center of the dry ingredients and pour the wet mixture into the well, and stir until just combined. There will be lumps but don't overmix!
Now add the berries and sugar and stir gently. (yes, this is how it is written)
Fill muffin cups.
Bake for 20-25 min or until a toothpick comes out clean and tops are nicely browned.
Makes 12-12-6 muffins.
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