Spring Berry Muffins

I altered this recipe from an old 1950s cookbook called "A world of breads" by Dolores Casella. I make 18 large muffins with the batter and bake for an extra 5 or so minutes until they look a little crispy. The spices really stand out with the berries -- I eat these with butter and blackberry jam... delicious! Note: The original recipe called for 3 eggs and no oil, so I assume you could substitute either an egg or 1/4 cup applesauce for the oil in the recipe. Also, don't cut back the sugar!!! The sweetness in these is perfect.

• Ready In: 40 mins
• Serves: 20-24

Ingredients

• 1 1⁄2-2  cups mixed berries (fresh or frozen, thawed and drained)
• 3  cups all-purpose flour
• 1⁄2 cup granulated sugar
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1⁄2 cup light brown sugar
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon clove
• 1⁄2 cup  melted butter
• 1⁄4 cup  oil
• 2  large eggs
• 1  cup milk or 1  cup soymilk
• 1 1⁄2 teaspoons  almond extract
• 1  teaspoon vanilla extract
•  powdered sugar (for dusting)

Directions

1. Wash, hull, and dry the berries of your choice. If large berries are used they should be halved.
2. Sift the flour, grandulated sugar, baking powder, salt, and spices into a bowl. Add the brown sugar and stir to blend.
3. Combine liquid ingredients and stir into the dry ingredients until just blended.
4. Fold in the berries very lightly and carefully.
5. Spoon into well-buttered muffin tins until they are two-thirds full.
6. Bake in a 400 degree oven for 20 minutes, or until browned and done.
7. Sprinkle with powdered sugar while hot.