BERRY MUFFINS

My dil Sara had a new cookbook called The Amish Baking Cookbook, Plainly Delicious Recipes from oven to table from Georgia Varozza and Kathleen Kerr. I managed to find (without much difficulty) a number of recipes to try.

When we got home Friday night, I started thinking what I could make the next morning (since we had left the house kinda bare with goodies to eat). I had some frozen raspberries and decided to make these "generic" muffins. I call them generic because you have the basic recipe and then can add any berries. They didn't list raspberries but they are a berry. 

They turned out so good. I used paper muffin cups but would not recommend this. The muffin finally came out of the cup the next day. I didn't enjoy waiting so long.

BERRY MUFFINS

1-3/4     cup flour
1             cup + 1 tablespoon sugar, divided (I used 1/2 cup of stevia/sugar baking blend for the cup of sugar)
2-1/2     teaspoons baking powder
1/2         teaspoon cinnamon
1/4         teaspoon salt
1             cup milk
1/4         cup butter, melted (1/2 stick)
1             egg, beaten
1             teaspoon vanilla
1             cup berries (blueberries, blackberries, cranberries, raspberries, etc.)

Preheat oven to 375 degrees F. Grease muffin pans.

In a large bowl, stir together the flour, 1 cup of sugar (or 1/2 cup of sugar/stevia blend), baking powder, cinnamon, and salt. Set aside.

In another bowl, stir together the milk, butter, egg, and vanilla. Add to the dry ingredients and stir just until blended. Batter will be lumpy. Fold in berries.

Add the wet ingredients to the dry ingredients stirring just til blended.

Fold in the berries.

Fill prepared muffin cups 3/4 full. Sprinkle with remaining sugar.

(I made 12 regular size muffins and had enough batter left to make 6 mini muffins.)

Bake 20 minutes or until done. I did test mine with a toothpick as they hadn't browned much on the top at the end of the 20 minutes. I didn't want to overbake them just to have a brown top.)