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| 3 Tasse | flour unbleached |
| 1 1/2 Tasse | sugar |
| 1 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 4 1/2 Teelöffel | cinnamon ground |
| 1 1/4 Tasse | milk |
| 2 | eggs |
| 1 Tasse | butter unsalted, melted |
| 1 Tasse | Fresh or frozen blueberries |
| 1/2 Tasse | Diced fresh or frozen strawberries |
| 1/2 Tasse | Fresh or frozen raspberries |
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from Colorado Junior League Cookbook - "Colorado Collage"
Preheat oven to 375 degrees. Place paper liners in 12 muffins cups. In large bowl, combine flour, sugar, baking powder, salt and cinnamon. Make a well in center of mixture. Pour milk, eggs, and melted butter into well and stir until well blended.
Fold in blueberries, strawberries and raspberries. If using frozen berries, do not allow berries to thaw before adding to batter. Spoon batter into prepared muffin cups, filling each, three quarters full.
Bake 20 minutes or until golden brown and wooden pick inserted in center of muffins comes out clean.
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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