Moody'S Blueberry-Raspberry Muffins - cooking recipe

Ingredients

1/2 cup canola oil or 1/2 cup vegetable oil
2 1/4 cups flour, plus
1 tablespoon flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup sugar, plus
2 tablespoons sugar, for topping
2 eggs
1 cup milk, plus
2 tablespoons milk
2 teaspoons vanilla extract
1/2 cup fresh blueberries
1/2 cup fresh raspberry

Preparation

preheat oven to 375 degrees F.
grease a standard 12-hole muffin tin.
Sift 2 1/4 cups flour, baking powder and salt into large bowl. Set aside.
In bowl of electric mixer, combine 2/3 cup sugar, oil and eggs. Beat on high until creamy and lemony.
Reduce speed to low. Add milk and vanilla just til blended.
Add sugar mixture to flour mixture. Use a wooden spoon and stir til just combined (will be lumpy).
Toss berries with remaining 1 Tbs flour to coat, add to batter and gently fold inches.
Fill each hole in muffin tin until almost to the top.
Sprinkle the muffin tops with remaining 2 Tbs. sugar.
Bake for 20- 25 minutes until light golden brown.
Let pan cool then gently remove muffins.``.