The original recipe (from Quick Cooking September/October 2002) called for chopped fresh strawberries as the third berry in the ingredient list, but in place of those I used blackberries; as I’ve already mentioned numerous times, Hubby can’t be on the same planet with a strawberry without having an uncomfortable reaction, so the chopped blackberries worked just as fine.
We enjoyed a warm sampling briefly as they popped from the oven, but as soon as they cooled, I stored them away in an airtight container and sequestered them for a short winter’s nap in the freezer until the Big Day arrives. What a wonderful treat to look toward!
Triple Berry Muffins
3 cups all-purpose flour
1 1/2 cups sugar (or sugar substitute)
4 1/2 teaspoons ground cinnamon
3 teaspoons baking powder
1/2 teaspoon salt (or salt substitute)
1/2 teaspoon baking soda
2 eggs (or 1/2 cup egg substitute)
1 1/4 cups milk (or milk substitute)
1 cup butter or margarine, melted
1 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup chopped fresh strawberries (or blackberries)
In a large bowl combine the dry ingredients. In another bowl beat the eggs, milk, and butter; stir into dry ingredients until just moistened. Fold in berries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees for 18-20 minutes or until a toothpick emerges clean. Cool for 5 minutes before you remove these muffins from pans to wire racks. Makes about 1 1/2 dozen.