I made these muffins to take to a dear friend who just gave birth to a beautiful baby boy. Growing up, this was an easy recipe to make since I just had to go out in the yard and pick some mulberries from our tree. Unfortunately, I have never been able to find mulberries in Tennessee. A frozen mixed berry combo (raspberries, blueberries, and blackberries) substituted nicely and gave the muffins a pretty purple color.
1/2 cup flour
1/2 cup sugar
1/4 tsp salt
4 tbsp margarine
1/4 cup margarine
1/2 cup sugar
3/4 cup milk
1/4 tsp vanilla
1 3/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup (mul)berries
1. To prepare crumb topping: mix flour, sugar, and salt in a medium bowl. Blend in butter with a pastry blender until the mixture resembles crumbs. Set aside.
2. To prepare muffin base: In a large bowl, cream butter and margarine. Beat in egg. Add milk and vanilla. Beat until nearly smooth.
3. In a small bowl, mix flour, baking powder, and salt. Add to milk mixture and stir just until dry ingredients are moistened. Fold berries into batter.
4. Spoon batter into 18 greased or lined muffin cups. Top each with crumb topping and press down lightly. Bake at 400F for 12-15 minutes.
Note from Stone (the Uploader): Angela is having a rather rough recovery. She appreciates all of your thoughts and prayers.