These are a nice muffin to serve with coffee and use up the fresh fruit you might have on hand. I make half the recipe and that is what I am going to give you. The recipes from the Barefoot Contessa cookbooks always use extra large eggs. I left out the strawberries as I didn’t have any on hand. They are really better with them in though.
Makes 8 to 10 muffins
1 ½ cups all purpose flour
½ tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
¾ tablespoon cinnamon ( I would cut this back to a half tablespoon next time)
½ plus ⅛ cup milk
1 extra large egg, lightly beaten
¼ pound (1stick) butter, melted
½ cup fresh blueberries
¼ cup fresh raspberries
¼ cup diced fresh strawberries
¾ cup sugar
Preheat the oven to 375°. Line muffin tins with paper liners.
Sift the flour, baking powder, baking soda, salt and cinnamon together in a large bowl, Stir to combine. In another bowl, combine the milk, eggs, and melted butter, Make a well in the middle of the dry mixture., pour the liquid mixture into the well and stir until just combined. There will be some lumps but don’t over mix the batter. Add the fruit and sugar and stir gently to combine.
Spoon into liners. Bake for 20 to 25 minutes until a cake tester comes out clean and the tops are nicely browned.