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Measurements

Very Berry Muffins

1 teaspoon. baking soda
2 cups sifted all purpose flour
1-1/2 teaspoon. baking powder
1/4 teaspoon. salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs, unbeatened
1-1/2 teaspoon. vanilla extract
1 cup butter milk
1/2 cup sliced strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
Confectioner's Sugar

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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