Tri-Berry Muffins (Makes 16 to 18 muffins)

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1.1/2 tablespoons ground cinnamon

1.1/4 cups milk

2 extra-large eggs, lightly beaten

½ pound (2 sticks) unsalted butter, melted

1 cup fresh blueberries

½ cup fresh raspberries

½ cup diced fresh strawberries

1.1/2 cups sugar

Preheat the oven to 375 degrees. Line muffin tins with paper liners.

Sift the flour, baking powder, baking soda, salt and cinnamon together in a large bowl.  Stir with your hand to be sure the ingredients are combined. In another bowl, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined.  There will be some lumps but don’t overmix the batter! Add the blueberries, raspberries, strawberries, and sugar and stir gently to combine.

Using a 2.1/4 inch ice cream scoop, spoon the batter into the muffin cups to fill the liners.  Bake for 20 – 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

I have put a menu together for this month and I will post a week at a time though as this is much easier.  Tomorrow I have a ladies breakfast to go to which is always fun.

This week's menu plan:

Menu Planner

3^rd – 9^h August

	Breakfast	Lunch	Dinner
S U N		These Will Vary Between Soups, Salads, Fruit/Nuts Or Sandwiches/ Crackers	We had dinner at my Sister's Roast Pork with Roast potatoes & veggies Lemon Meringue Pie & mini apple pies with cream
M O N			Chicken Risotto Hoagie Rolls
T U E S			Tuna Fishcakes with rice Chips (as in fries) Peas
W E D			Pasta with home-made pesto Salad
T H U R			Fish baked in Tomato Sauce Boiled Potatoes Salad
F R I			Smorgasbord
S A T			Beef Tacos Salad