| Very Berry Muffins | | | | | | | |
| | | | | | | | | | |
| 1 tsp baking soda | | | 1-1/2 tsp vanilla extract | | | | |
| 2 cup sifted all purpose flour | | 1 cup butter milk | | | | | |
| 1-1/2 tsp baking powder | | 1/2 cup sliced strawberries | | | | |
| 1/4 tsp salt | | | 1/2 cup fresh blueberries | | | | |
| 1/2 cup butter, softened | | 1/2 cup fresh raspberries | | | | |
| 3/4 cup sugar | | | Confectioner's Sugar | | | | |
| 2 eggs, unbeatened | | | | | | | | | |
| | | | | | | | | | |
| Preheat oven 375 degrees. Line muffin cups or grease 24 muffin pan cups. Sift flour, baking soda, |
| baking powder, and salt together. Set aside. In a large bowl, cream butter, sugar, eggs and vanilla until |
| light and fluffy. Begin adding 1/4 of the flour, mixing well. Add 1/4 of the butter milk, mixing well. Repeat |
| until all ingredients are used. Cover the bottom of the muffin cups with a tablespoon of the batter. Add 2 |
| pieces of each berry into the muffin. Cover the berries with more batter until 2/3 full. Bake 20 to 25 |
| minutes, or until golden brown. Remove muffins to wire rack to cool slightly. Serve warm, sprinkled with |
| powdered sugar. |
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