I love grocery shopping early Sunday mornings. I like to take my time and look at the fresh produce. This week I bought fresh strawberries, blueberries and raspberries. As I was getting ready to go to the check out I stopped and looked at the muffins in the bakery. My husband usually take cereal or muffins for his morning break. Well the store usually has the same kind week in and week out...
I decided to make him some berry muffins this week. Wow, were they delicious...
by Ina Garten
3 cups all-purpose flour
1 Tbs baking powder
½ tsp baking soda
½ tsp kosher salt1
½ Tbs ground cinnamon
1 ¼ 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.