3 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs
1 1/4 c. milk
1 c. butter, melted
1 c. fresh or frozen blueberries
1/2 c. fresh or frozen red raspberries
1/2 c. chopped fresh strawberries

In large bowl, combine first 6 ingredients. In another small bowl, beat eggs, milk and butter; stir into dry ingredients, just until moistened. Fold in berries. Fill greased or paper-lined muffin cups, 3/4-full. Bake at 375° for 18-20 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 18 servings. Serve with softened cream cheese or butter.

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