Having so many berries in house this time of year, I had to experiment on using more than one kind in a muffin. I was extremely excited when my son who loves my blueberry crumb muffins said, wow these are awesome!~ He loves the combination of flavors.
I did several kinds of berries and made two batches. These were blueberry, blackberry and red raspberry.
These were strawberry, blueberry and blackberry.
This batter isn't very sweet. So then he suggested we ice these babies! I thought why not! Either way they were wonderful!
In a large bowl mix:
1/4 cup of sugar
1/4 cup of shortening till resembles course looking sugar
1/4 cup of sugar
1/4 cup of shortening till resembles course looking sugar
beat in :
1 egg
1 egg
Add:
1 3/4 cup cake flour
3 teaspoons of baking powder
a pinch of salt
Alternate:
1 cup of milk to wet the dry ingredients.
Fold in one cup mixed of fresh blueberries, red raspberries or strawberries and blackberries
Line muffin cup pan with paper liners, fill to 3/4 full. Bake at 350 for 20 minutes.
1 3/4 cup cake flour
3 teaspoons of baking powder
a pinch of salt
Alternate:
1 cup of milk to wet the dry ingredients.
Fold in one cup mixed of fresh blueberries, red raspberries or strawberries and blackberries
Line muffin cup pan with paper liners, fill to 3/4 full. Bake at 350 for 20 minutes.
In a separate bowl add 1 cup of confectionery sugar and water to make a thin icing. Drizzle over the tops of muffins while warm.
