Berry Muffins



 

8/6/2004

 

This is my favorite recipe out of the King Arthur Flour 200th Anniversary Cookbook.  It makes one dozen muffins.

 

2          cups                King Arthur all purpose flour

1/2       cup                  sugar

1          tbl                    baking powder

1/2       tsp                   kosher salt

1 1/2   cups                fresh berries (blueberries, raspberries, blackberries, etc)

1          cup                  milk

1/2       stick                butter, melted

2          large               eggs

 

Preheat oven to 500 degrees.

 

Using a medium size bowl, mix together flour, sugar, baking powder and salt.  Fold in fresh berries until coated.

 

Mix together milk, eggs and melted butter.  Beat until smooth.  Add to berry mixtrure.  Fold together until flour is just moistened, no more than 20 folds.

 

Spoon into paper lined muffin pan.  Place in oven and close door.  Reduce temperature setting to 400 degrees.  Bake for 20 minutes.  Muffins are best after cooling about 15 minutes.  Don’t let those hot berries burn your mouth.