Fruit-Filled Muffins

Makes 1 dozen jumbo muffins
This is from Cindy Hurley (owner of Feldman's) in MN

3/4 lb butter
6 cups flour
2  2/3 cup sugar
2 Tbl baking powder
1 Tbl vanilla
1/2 tsp salt
6 eggs
1 1/2 cup buttermilk
1  1/2 lbs frozen fresh fruit, such as rhubarb, blueberries,raspberries, peaches etc


Follow the directions about starting at a higher temperature and then lowering it.  This helps the muffins to "loft".

Use and electric mixer.
Cream butter, sugar, vanilla together for about 2 minutes.
Add eggs and beat until fluffy, about another minute.  Scrape often.

Blend baking powder and salt into the flour in another bowl.  Add the flour mixture to the butter mixture, alternating with buttermilk.  Beat about 30 seconds.  Then gently blend in fruit.

Spray muffin tins with non-stick spray.  Fill about 3/4 full and sprinkle with a little sugar on top.

For jumbo muffins, bake at 375 for about 20 minutes, then turn oven down to 325 for about30 minutes.

For regular-sized muffins, bake at 375 for 10 minutes and then at 325 for 25 minutes.

For the most evenly browned muffins, rotate pans from bottom to top rack and turn pans when you lower the temperature.