Saturday, June 26, 2010
My post about wild raspberries made me hungry for some of our favorite berry bread. It's pretty popular around here, and the recipe makes 24 muffins plus a small loaf in a pretty, giftable pan* for a friend who just might be having a birthday tomorrow.
I use this recipe with a couple of minor alterations. Two cups of mixed berries--red and black raspberries in addition to the blueberries--really pack in the flavor and add color. I've even been known to throw in a few extra berries when nobody's looking. I also like to sprinkle some crystalline sugar on top before baking, for even more flavor and a bit of crunch. I generally bake the muffins first, then the extra little loaf until golden brown and tests done. The recipe may be halved, although since it freezes well, I usually make a full batch. Enjoy!
*I found my pretty pans at Michael's for 99 cents each last Christmas.