Berried Treasure Muffin Cakes Recipe

• 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

1. Beat butter at medium speed with an electric mixer till creamy; gradually add in 1/2 c. sugar, beating well.
2. Add in Large eggs, 1 at a time, beating till blended after each addition.
3. Combine 3 3/4 c. flour and next 3 ingredients; add in to butter mix alternately with buttermilk, beginning and ending with flour mix.
4. Beat at low speed till blended after each addition.
5. Toss raspberries and blueberries with remaining 1/4 c. flour; gently fold into batter.
6. Spoon batter into greased and floured muffin pans, filling three-fourths full.
7. Sprinkle proportionately with remaining 1/4 c. sugar.
8. Bake at 400 degrees for 20 to 25 min or possibly till golden.
9. Remove from pans immediately, and cold on wire racks.
10. This recipe yields 2 dozen.

butter, sugar, eggs, allpurpose, baking pwdr, salt, baking soda, buttermilk, fresh raspberries, fresh blueberries

Taken from cookeatshare.com/recipes/berried-treasure-muffin-cakes-83640 (may not work)