Berry Tasty Muffins!

I love a good muffin for breakfast and my favorites are filled with berries! In the summer I use fresh berries but in the winter frozen will do. This time I made them with frozen strawberries and this I do not recommend! The strawberries never quite get dry enough so you end up with soggy muffins. Try using frozen raspberries, blackberries, or blueberries as they work much better! Just make sure they are fully defrosted and let them sit for a while to dry out as much as possible. The less water on them the better! The recipe I use for muffins comes from my McCall's cookbook from 1963. I highly recommend finding some of these old cookbooks at book sales as they have lots of useful information and they come from a time before pre-made everything. So what you find in here is simple ingredients and good recipes.

Perfect Muffins
2c all purpose flour
1/4 sugar
3tsp baking powder
1/2tsp salt
1c milk
1/3c salad oil or melted shortening
1 egg (slightly beaten)

Preheat your oven to 400 degrees. Take your muffin pan and either grease the cups or place paper liners in them. You will get about a dozen muffins from this recipe.
Mix your flour, sugar and salt into a large bowl.

Add your well drained berries to your dry ingredients and mix together. In another bowl put your milk, oil, and egg and mix together well. Make a well in the center of your dry ingredients and pour in your milk mixture.

Stir quickly with a fork until just mixed (your batter will be lumpy). Fill your muffin cups until just more the half full. Now bake for 20-25 minutes and you're done! These are great to take to breakfast with you or if you just want a quick snack.