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Community Corner

Recipe of the Week: Berry Bottomed Muffins

A sophisticated spin on berry muffins.

The inspiration for these muffins came to me from baking numerous upside down cakes. These berry bottom muffins look great and are perfect for a tea party or brunch.

Ingredients:

  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 stick butter, softened
  • 2/3 cup plus 1 1/2 tbsp sugar, divided
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 1 tsp lemon zest
  • 1/2 cup well-shaken buttermilk
  • 1 /2 cup blueberries
  • 1/2 cup strawberries (chopped)

Directions:

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Preheat the oven to 400. Grease a 6 cup muffin pan. Mix the flour, baking soda, baking powder, and salt. In a larger bowl, cream together the butter and 2/3 cup sugar until fluffy. Add in the vanilla extract and lemon zest. Add egg and beat well. In three batches, add the flour, alternating with the buttermilk. Mix until just combined. Scatter berries into muffin pan. Pour the batter on top of berries. Then scatter the 1 1/2 tbsp sugar on top. Bake for 20 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool for at least 10 minutes. Gentley remove the muffins from the pan so that the berries stay intact. Serve warm.

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