Those who know me well know I have a slight obsession with Ina Garten and her amazing recipes. Why, you might ask? Well, I've yet to make something of hers that I don't LOVE. And those who know me well know that I am an old faithful. If I find something that I like I will keep coming back for more. So, you will find a lot of Barefoot Contessa recipes from me. I'll just say it now and get it over with, you're welcome...
by Ina Garten of Barefoot Contessa at Home
3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 tablespoons ground cinnamon
1 1/4 cups milk
2 extra-large eggs, lightly beaten
2 sticks unsalted butter, melted
1 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup diced fresh strawberries
1 1/2 cups sugar*
1 cup walnuts, chopped**
Preheat the oven to 375 degrees. Line muffin tins with paper liners.
Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In another bowl, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't over mix the batter! Add the blueberries, raspberries, strawberries and sugar and stir gently to combine.
Using a 2 1/4-inch ice cream scoop***, spoon the batter into the muffin cups and fill the liners. Bake for 20-25 minutes, until a cake tester comes out clean and the tops are nicely browned.
Makes 16-18 muffins
*It's important that you add the sugar last and don't over mix as the directions say. See the pictures above. Just trust me.
**The walnuts are my own personal upgrade to this already fab-o recipe. Walnuts are so good for you and they taste amazing in here. You can also add flax seed and other healthy stuff to feel better about all of the butter and sugar. I don't let it bother me...
***The ice cream scoop thing really makes this step easy. Invest in a good one. You will not regret it.