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Cherry-Berry Muffins

Source of Recipe


Cooking with Paula Deen (May-June 2012)



List of Ingredients



• 2 cups plus 1 Tbsp all-purpose flour, divided
  
• 1 cup granulated sugar
  
• 2¼ tsp baking powder
  
• ¼ tsp salt
  
• ¾ cup buttermilk
  
• ½ cup vegetable oil
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• 1 cup pitted and halved cherries
  
• 1 cup raspberries
  
• ¼ cup turbinado sugar
  






Instructions



1. Preheat oven to 350°. Spray a 12-cup muffin pan with nonstick baking spray with flour.
   
   
2. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt; make a well in center of mixture. In a medium bowl, whisk together buttermilk, oil, eggs, and vanilla; pour into well in flour mixture, stirring just until combined (a few lumps should remain).
   
   
3. Toss cherries and raspberries with remaining 1 tablespoon flour. Gently fold cherry mixture into batter. Divide batter evenly among prepared muffin cups. Sprinkle tops with turbinado sugar.
   
   
4. Bake for 23 to 25 minutes, or until tops are lightly browned and a wooden pick inserted in center of muffins comes out clean.
   
   
5. Cool muffins in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.
   
   Makes 1 dozen muffins.