Phenols Recipes | Breakfast Recipes

1 tsp. baking soda 2 cups sifted all purpose flour 1½ tsp. baking powder ¼ tsp. salt ½ cup butter, softened ¾ cup sugar 2 eggs, unbeaten

1½ tsp. vanilla extract 1 cup buttermilk ½ cup sliced strawberries ½ cup fresh blueberries ½ cup fresh raspberries Confectioner's sugar

Preheat oven 375°F. Line muffin cups or grease 24 muffin pan cups. Sift flour, baking soda, baking powder, and salt together. Set aside. In a large bowl, cream butter, sugar, eggs, and vanilla until light and fluffy. Begin adding ¼ of the flour, mixing well. Add ¼ of the buttermilk, mixing well. Repeat until all ingredients are used. Cover the bottom of the muffin cups with 1 tablespoon of the batter. Add 2 pieces of each berry into the muffin. Cover the berries with more batter until full. Bake 20 to 25 minutes, or until golden brown. Remove muffins to wire rack to cool slightly. Serve warm, sprinkled with powdered sugar.