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Suggest a better descriptionBeat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine 3 3/4 cups flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Toss raspberries and blueberries with remaining 1/4 cup flour; gently fold into batter. Spoon batter into greased and floured muffin pans, filling 3/4 full. Sprinkle evenly with remaining 1/4 cup sugar. Bake at 400F for 20-25 minutes or until golden brown. Remove from pans immediately, and cool on wire racks. Recipe by: Southern Living-Summertime 1997 Posted to MC-Recipe Digest V1 #1011 by Julie Stokes
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 79 | ||
Calories from Fat: 55 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 99.1mg | 30 % | |
Sodium 225.3mg | 8 % | |
Potassium 75.6mg | 2 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.6g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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