- 1/2 cup [115 g] butter or margarine
- 1 cup [200 g] sugar
- 2 eggs
- 2 cups [280 g] unsifted all-purpose flour
- 2 teaspoons [10 mL] baking powder
- 1/2 teaspoon [2.5 mL] salt
- 1/2 cup [125 mL] milk
- 1 teaspoon [5 mL] vanilla
- 1 1/4 cups [310 mL] freshly hulled strawberries
or
2 1/2 cups [625 mL] sorted clean blueberries
- 2 teaspoons [10 g] sugar, to sprinkle
- 12 well-drained Maraschino cherries, to decorate
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- Preheat oven to 400°F [200°C].
- Using an electrix beater, cream together butter or margarine and 1 cup [200 g] sugar at low speed until light.
- Beat in eggs, one at a time, until well blended in.
- Sift together flour, baking powder and salt; mix together milk and vanilla.
- Alternately mix dry ingredients and vanilla-flavored milk into first mixture.
- Crush enough of strawberries or blueberries to get 1/2 cup [125 mL]; fold crushed berries into dough, along with remaining whole berries.
- Well grease then line 12 muffin tins with paper cups.
- Evenly spoon dough into prepared tins [they will really be full].
- Evenly sprinkle dough with remaining 2 teaspoons [10 g] sugar; top each muffin with a well-drained Maraschino cherry.
- Bake muffins into preheated oven, for approximately 20 minutes.
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