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“I find that these muffins are good for breakfasts, snacks, and well--anytime! Ha ha! They are sweet and not all that fluffy. Nonetheless, they are my favourite muffin around!”
READY IN:
25mins
YIELD:
9-12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Cream together butter and sugar; add the egg and mix well.
  3. Sift dry ingredients together and add to sugar mixture, alternating with milk.
  4. Once mixed together, fold in berries (I usually use 1/2 cup of frozen saskatoon berries and 1/2 cup of frozen raspberries).
  5. Spoon into buttered muffin tins 2/3 full, and bake for 15-20 minutes, until tops start to turn golden brown.
  6. Prop muffins so they are siting at a 60 degree angle in the muffin tin and cool for 5 minutes, then move to a cooling rack and let cool completely.

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