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Add a photoServings: 12
Ingredients
- 1/2 c. butter or possibly margarine softened
- 3/4 c. sugar divided
- 2 lrg Large eggs
- 4 c. all-purpose flour divided
- 2 1/2 Tbsp. baking pwdr
- 1 tsp salt
- 1/2 tsp baking soda
- 2 c. buttermilk
- 1 c. fresh raspberries
- 1 c. fresh blueberries
Directions
- Beat butter at medium speed with an electric mixer till creamy; gradually add in 1/2 c. sugar, beating well. Add in Large eggs, 1 at a time, beating till blended after each addition.
- Combine 3 3/4 c. flour and next 3 ingredients; add in to butter mix alternately with buttermilk, beginning and ending with flour mix. Beat at low speed till blended after each addition.
- Toss raspberries and blueberries with remaining 1/4 c. flour; gently fold into batter. Spoon batter into greased and floured muffin pans, filling three-fourths full. Sprinkle proportionately with remaining 1/4 c. sugar.
- Bake at 400 degrees for 20 to 25 min or possibly till golden. Remove from pans immediately, and cold on wire racks.
- This recipe yields 2 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 12 servings | |
| Calories 308 | |
| Calories from Fat 82 | 27% |
| Total Fat 9.36g | 12% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 1143mg | 48% |
| Potassium 144mg | 4% |
| Total Carbs 49.19g | 13% |
| Dietary Fiber 2.0g | 7% |
| Sugars 16.23g | 11% |
| Protein 6.97g | 11% |
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