Wonderful Berries

I've started peds this week and am simply enjoying myself. Even a full day in clinic doesn't slow me down! It's wonderful...and now I'm back with another wonderful recipe from Fresh Everyday. The original recipe calls for blackberries, but I had an almost empty bag of frozen mixed berries, so I used those. I also decreased the sugar in the recipe. Now, even though these were good the way I made them, I can see that the original full 3/4 cup of sugar would be great...who doesn't like a nice sweet corn muffin? Okay, I know that many people don't. Anyway, with the addition of the berries, this makes a wonderful entry to Sweetnicks' ARF Tuesday at www.sweetnicks.com (grrr...I can't get the link in blogger to work). So, stop by and see what great recipes everyone else has come up with. Corn Berry Muffins adapted from Fresh Everyday by Sara Foster.
1 1/2 cups AP flour
1 1/2 cups yellow cornmeal
1/2 cup suar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk
1/3 cup canola oil
1 teaspoon vanilla
1 1/2 cups fresh or frozen berries Preheat oven to 375 degrees F. Stir the flour, cornmeal, sugar, baking powder, soda, and salt together. In another bowl mix the eggs, buttermilk, and vanilla together. Add the flour mixture gradually, stirring until just mixed. Fold in the berries. Using a 1/4 cup measure*, scoop into prepared muffin tins. Bake for 25-30 minutes or until tops spring back. Allow to cool in pan before turning out.

*Sara suggests a 1/3 cup measure. My mufins were still a decent size and I got 12 full mini-muffins. If you want really tall muffins, use the 1/3 cup size.