Tri-Berry Muffins

This morning I woke up way too early and had lots of time to play in the kitchen. I decided to try Ina Garten’s Tri-Berry Muffins again. They’re a family favorite even though I think they never turn out correctly. Apparently, she got the recipe from Sarah Leah Chase, who had a mishap and forgot to add the sugar until the last minute which resulted in crunchy muffins. I LOVE crunchy stuff. I’ve been making these for years, and not once have they ever turned out. The bottoms always burn, and there are uncooked spots which makes the texture weird. But still the family loves them.

Today I decided to make them the way Sarah was supposed to make them in the first place–with the sugar thrown in with the dry ingredients–and they came out dreamy! When my hubby got home he made a point to thank me for his muffin (I stuck one in his lunch bag) and to tell me, “That was SOME muffin!” 🙂 The crumb was perfect, and the muffin was cooked all through. It usually takes a couple days to eat them all, but they’re all gone today.

Forgive me for the picture. I told you I love crunchy stuff, so I sprinkled some sanding sugar over the tops before I baked them. The reason they look a little strange is I used red sugar because I was too lazy to go to the pantry and hunt for the white sanding sugar–it was four a.m. Also, I baked them in the middle of the oven because the bottoms usually burn any lower, so the tops got very brown.

Tri-Berry Muffins by Ina Garten

Sift together:
3 cups all purpose Flour
1 1/2 cups Sugar
1/2 teaspoon Kosher Salt
1 1/2 Tablespoons Ground Cinnamon
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda

2 sticks Unsalted Butter
1 1/4 cups Milk
2 Extra Large Eggs, lightly beaten

Add to the dry ingredients. And stir in:
1 cup of fresh blueberries
1/2 cup of fresh raspberries
1/2 cup of diced fresh strawberries

Optional (but you really should):
Sprinkle each muffin with sanding sugar (also called caster sugar)

Bake at 375* for 20 minutes.



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