Title: Fresh Blackberry Muffins
Categories: Bread Fruit
Yield: 18 Muffins

1/2	c	(1 stick) unsalted butter, room temperature
1 1/4	c	Sugar
2	lg	Eggs, room temperature
2	c	All purpose flour
2	tb	Baking powder
1/2	tb	Salt
1/2	c	Milk
2	c	Fresh blackberries or frozen blackberries, thawed and draine
4	tb	Sugar

Preheat oven to 375'F. Grease eighteen 1/2-cup muffin cups. Using electric mixer, cream 1/2 C butter and 1 1/4 C sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder and salt into small bowl. Mix dry ingredients into butter mixture al@ temately with milk. Fold in berries.

Divide batter among prepared cups. Sprinkle 4 T sugar over. Bake until tester inserted in centers comes out clean, about 30 minutes. Serve warm or at room temperature.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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