Mixed Berry Muffins

I thought I would share the recipe that I adapted to make my mixed berry muffins.  This is my absolute favorite recipe for muffins and is found in Mennonite Country Style Recipes by Ester H. Shank.  I have used this cookbook for years and have had to reinforce the spine with packing tape.  I substituted raspberries and blackberries from my garden in place of the blueberries.

You first mix all of your dry ingredients together.

Then you add your wet ingredients and give that a good gentle stir just enough to combine the ingredients.  You do not want to over mix or you will get a tough muffin.

If your berries have been frozen, as mine were, drain them first before putting them into the batter.  If fresh, wash them and let them drain so you don't add a bunch of water to your mixture along with the berries.

Gently fold in the berries and then put fill your greased muffin tin cups about 2/3 of the way full.  Bake at 375 F for 15-20 minutes.

Your reward for that little bit of effort are these delicious muffins which have become a favorite with most of our family.  Enjoy!