BASIC BERRY MUFFINS

I often do this with peaches too. My fave is to mix raspberries and peaches together.
Frozen, fresh, or canned and drained fruits all work great.

Ingredients Yield: 60 Muffins

8 Eggs

1 Quart Heavy Cream

Lemon Zest from 2 lemons, finely grated

1/4 tsp ground nutmeg

1 lb 3 oz Sugar

6 Tbsp Baking Powder

3 lbs Cake or AP Flour

1 Tbsp Salt (Kosher is best)

1 to 1 1/2 quarts Berries or Nuts

1 1b Unsalted Butter

1. Whip the eggs, cream, and zest together by hand

2. Sift the dry ingredients together. Add the berries or nuts, tossing to coat them evenly with the flour mixture.

3. Add the dry ingredients to the egg mixture and stir until about two/thirds mixed. Add the melted butter and finish mixing.

3. Portion into greased or lined muffin tins and bake at 375○ for approximately 15-18 minutes. (I always test for doneness by pressing the tops and seeing if they spring back)

Source: Chef Erocololino Crugnale