My friend, Sam, sent me the recipe for these delicious muffins. I made them on Friday and they are delicious! The one thing I did differently was using whole wheat flour over white flour…it didn’t make too much of a difference in my mind because they were still yummy. Also, next time I think I’m going to try to use honey over sugar. It seemed like a LOT of sugar, but that could be because I added it last and mixed it all in by hand and not with the handy-dandy Kitchenaid.
TRI- BERRY MUFFINS
3 cups all-purpose flour
1 Tbs baking powder
½ tsp baking soda
½ tsp kosher salt
1½ Tbs ground cinnamon
1¼ cups milk
2 extra-large eggs, lightly beaten
½ lb (2 sticks) unsalted butter, melted
1 cup fresh blueberries
½ cup fresh raspberries (gently sliced in half)
½ cup diced fresh strawberries
1½ cups granulated sugar
1. Preheat oven to 375°F. Line muffin tins with paper liners.
2. Sift flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Stir with your hand (or a whisk) to be sure the ingredients are combined. In another bowl, combine the milk, eggs and melted butter.
3. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter. Add the blueberries, raspberries, strawberries and sugar and stir gently to combine.
4. Using a large spoon or scoop, spoon batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
Yield: 16 to 18 muffins
Recipe Source: Adapted from Barefoot Contessa at Home