The Boston cooking-school cook book

by Fannie Merritt Farmer

Berry Muffins II

¼ cup butter

⅓ cup sugar

1 egg

2⅔ cups flour

4 teaspoons baking powder

½ teaspoon salt

1 cup milk

1 cup berries

Cream the butter; add gradually sugar and egg well beaten; mix and sift flour, baking powder, and salt, reserving one-fourth cup flour to be mixed with berries and added last; the remainder alternately with milk.