Triple Berry Muffins

muffin 2 photo

With berries coming into season,  this is one of James’ favorite recipes for them. This also proves that not everything he bakes is chocolate.

These were made for the last morning production meeting of “The Master Builder” before they moved into the theatre for tech rehearsals on Tuesday.  No wonder James is always working!!


(NOTE:  For those of you looking for a gluten-free version of this recipe, check out my new blog, No Really, it’s Gluten-free!)

Triple Berry Muffins

Ingredients:

1/2 teaspoon salt
3 cups all-purpose flour
1-1/2 cups  sugar
4-1/2 teaspoons ground cinnamon
3 teaspoons baking powder
1/2  teaspoon baking soda
2 eggs
1-1/4 cups milk
1 cup butter, melted
1/2 cup fresh raspberries
1/2 cup chopped fresh strawberries
1 cup fresh blueberries

Method:

1.  Preheat oven to 375 degrees F.  In a large bowl, combine the first six ingredients (through baking soda.)  In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened.


2.  Fold in berries.  Fill paper-lined muffin cups three-fourths full. Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.


Yield: about 18 muffins

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