Moody'S Blueberry-Raspberry Muffins

• 1/2 cup canola oil or 1/2 cup vegetable oil
• 2 1/4 cups flour, plus
• 1 tablespoon flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cup sugar, plus
• 2 tablespoons sugar, for topping
• 2 eggs
• 1 cup milk, plus
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberry

1. preheat oven to 375 degrees F.
2. grease a standard 12-hole muffin tin.
3. Sift 2 1/4 cups flour, baking powder and salt into large bowl. Set aside.
4. In bowl of electric mixer, combine 2/3 cup sugar, oil and eggs. Beat on high until creamy and lemony.
5. Reduce speed to low. Add milk and vanilla just til blended.
6. Add sugar mixture to flour mixture. Use a wooden spoon and stir til just combined (will be lumpy).
7. Toss berries with remaining 1 Tbs flour to coat, add to batter and gently fold inches.
8. Fill each hole in muffin tin until almost to the top.
9. Sprinkle the muffin tops with remaining 2 Tbs. sugar.
10. Bake for 20- 25 minutes until light golden brown.
11. Let pan cool then gently remove muffins.``.

canola oil, flour, flour, baking powder, salt, sugar, sugar, eggs, milk, milk, vanilla, fresh blueberries, fresh raspberry

Taken from www.food.com/recipe/moodys-blueberry-raspberry-muffins-505860 (may not work)