BREAKFAST
Tri-Berry Muffins
At Home (p. 212)
Ingredients
- All-purpose flour 3 cups
- Baking powder 1 tbl
- Baking soda 1/2 tsp
- Sugar 1 1/2 cups
- Ground cinnamon 1 1/2 tbl
- Milk 1 3/4 cups
- Eggs 2
- Unsalted butter 2 sticks
- Blueberries 1 cup
- Raspberries 1/2 cup
- Strawberries 1/2 cup
Prep
- Eggs - lightly beat — precision is optional right up until it absolutely is not.
- Unsalted butter - melt
- Strawberries - dice
Instructions
Preheat the oven to 375 degrees. Line muffin tins with paper liners. Sift the flour, baking powder, baking soda, 1/2 tsp salt, and cinnamon together in a large bowl. Stir with your hands to be sure the ingredients are combined. In another bowl, combine the milk, eggs and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined, like you have better things to do than overthink this to death. There will be some lumps but don't overmix the battter. Add the blueberries, raspberries, strawberries and sugar - stir gently to combine. Using an ince cream scoop or spoons, spoon the 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.