Mixed Berry Muffins

Raspberry Danish Murder

## Ingredients

**The Muffin Batter**

* ⅔ cup white ***(granulated)*** sugar
* ½ cup salted butter ***(1 stick, 4 ounces, ¼ pound),*** softened
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon ground cinnamon
* ¼ teaspoon salt
* ¾ cup whole milk
* 2 cups all-purpose flour ***(pack it down when you measure it)***
* 1 cup quick-cooking oats ***(I used Quaker Quick 1-Minute)***

**The Fruit**

* 1 and ½ cups frozen mixed berries
* ⅛ teaspoon ground nutmeg
* ⅛ teaspoon ground cinnamon
* 1 cup all-purpose flour
* ⅛ cup brown sugar ***(pack it down in the cup when you measure it)***

## Directions

* Preheat oven to 375°F, rack in the middle position.
* Prepare your muffin pan by spraying the cups with Pam or another nonstick cooking spray or lining the cups with double cupcake papers. This batch will make 12 to 18 muffins so you will need 12 to 18 muffin cups.
* In the bowl of an electric mixer, beat the sugar and butter together are MEDIUM speed until they are light and fluffy.
* Add the eggs, one at a time, beating after each addition.
* Add the vanilla extract, baking powder, baking soda, ground cinnamon, and salt. Mix them in thoroughly.
* You will now add the milk and the flour in three parts, beating after each addition.
* Pour in ¼ cup of the milk and ½ cup of the flour, mixing both in thoroughly.
* Pour in another ¼ cup of the milk and another ½ cup of the flour. Mix until they are thoroughly combined.
* Add the final ¼ cup of the milk and the final cup of the flour, mixing both in thoroughly.
* Process the cup of quick-cooking oats with the steel blade in your food processor or grind them in a grinder. You should end up with ¾ cup of finely ground oats.
* Add the ground oats to your bowl and mix them in thoroughly.
* Measure out 1 and ½ cups of frozen mixed berries. Cut the large berries into several pieces while they are still frozen and place them in a small bowl.
* Sprinkle in the nutmeg, cinnamon, flour, and brown sugar. Mix them into the frozen fruit until everything is evenly combined.
* Fill the muffin cups one-third full with the muffin batter. If the batter is too sticky, first dip the spoon or scooper in water so that the batter will slide right off.
* Spoon half of the berries on top of the muffin batter in the cups, dividing it between all the muffins as evenly as you can.
* Spoon muffin batter over the fruit, filling each muffin cup ¾ full.
* Add the rest of the mixed berries on top, dividing them between the muffins as evenly as you can.
* Bake your Mixed Berry Muffins at 375°F for 35 to 40 minutes or until a toothpick inserted or until a toothpick inserted into the center of a muffin comes out clean with no muffin batter clinging to it.
* Place the muffin pans on a cold stovetop burner or a wire rack and cool for at least 10 minutes. Then either tip them out of the muffin cups or lift them out by their cupcake papers.
* Transfer the muffins to a wire rack to cool to slightly above room temperature.
* Place the muffins on a pretty platter and serve them with plenty of soft butter. They can also be cooled completely, covered with foil or plastic wrap, and reheated in the microwave for later enjoyment.

Yield: 12 to 18 delicious muffins that everyone will love.