… and so does Ben. Seriously, Ben was practically moved to tears by tonight’s performance.

I’ve been having some computer trouble these past fews days, but I wanted to post my fifth and final muffin finding. I spotted these tri-berry muffins not too long ago on RecipeGirl’s blog. A Barefoot Contessa Recipe, these muffins are moist, sweet, and a yummy yummy treat! I used all frozen berries and they came out beautifully. 

Tri-Berry Muffins
Adapted from The Barefoot Contessa via RecipeGirl
Yield = 12

1½ C. all-purpose flour
1½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. kosher salt
1 tsp. ground cinnamon
¾ C. granulated sugar

¾ C. milk
1 egg, lightly beaten
1 stick unsalted butter, melted
1 tsp. vanilla extract

1 C. mixed berries, fresh or frozen. A mixture of frozen blueberries and raspberries works well. If using strawberries, fresh is better than frozen. Be sure to dice.

1. Preheat the oven to 375°F. Place liners in muffin tin.

2. Sift flour, baking powder, baking soda, salt, cinnamon and sugar together in a large bowl. Stir with a whisk to combine.

3. In another bowl, combine the milk, eggs, butter and vanilla.

4. Add the wet ingredients to the dry, and stir until just combined. There might be some lumps but don’t overmix the batter. Fold in the blueberries, raspberries and strawberries.

5. Spoon batter into the muffin cups. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

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