34
A delicious muffin, perfect when fresh fruit is ripe in the summertime!
three-berry
muffins
Preheat oven to 400˚F (200°C). Thoroughly spray two
12-cup muffin tins.
Place flour, baking powder, salt, and cinnamon in a small
bowl and stir; reserve.
Place the melted butter and brown sugar in the
Cuisinart
®
mixing bowl. Insert the flat mixing paddle.
Turn to speed 2 and mix for 30 seconds until
incorporated. Reduce to speed 1 and add the sour
cream, then increase to speed 3 for 30 seconds. Stop,
scrape paddle and bowl well and add the eggs, vanilla,
and milk. Turn to speed 3 and mix for 30 to 40 seconds
until well incorporated. Stop and scrape the paddle and
bowl well. Sprinkle the flour mixture evenly over the wet
ingredients. Press the Fold button to carefully
incorporate the flour, about 15 times. Add the berries
and very carefully fold them in until they are just
blended in.
Scoop even amounts (¼ cup [50 ml] each) of batter into
the prepared muffin tins. Sprinkle the tops of the muffins
liberally with granulated sugar.
Bake in preheated 400°F (200°C) oven until tops are
golden and a cake tester comes out clean, approximate-
ly 20 to 25 minutes. Remove muffins from tins and allow
to cool on a wire rack.
cooking
spray
1 L
4 cups unbleached,
all-purpose
flour
20 ml
1 tablespoon plus 1 teaspoon
baking
powder
5 ml
1 teaspoon salt
5 ml
1 teaspoon cinnamon
125 ml
½ cup unsalted butter,
melted
250 ml
1 cup packed light
brown
sugar
250 ml
1 cup sour cream
2 large
eggs
10 ml
2 teaspoons pure
vanilla
extract
125 ml
½ cup milk
500 ml
2 cups mixed berries:
blueberries,
strawberries,
and raspberries, fresh or
frozen
granulated sugar for dusting
Makes 24 muffins
