Partridgeberry Muffins
1/4 cup white sugar
1/2 tsp salt
1 tbsp baking powder
1/2 cup vegetable oil
2 large eggs
1/2 cup milk
Zest of one lemon
3 cups partridgeberries (if frozen, coat with 1/4 cup flour)
Topping
1/4 cup flour
1/3 cup white sugar
3 tbsp butter
Preheat oven to 375°F. Grease muffin tin or use paper liners. Make topping by blending flour and sugar; using a pastry blender, cut in butter until crumbs form. Set aside. For the muffins: Combine flour, sugar, salt and baking powder in large bowl and set aside. In another bowl, whisk oil, eggs, milk and lemon zest. Add wet ingredients to dry and stir with a spoon. Add partridgeberries (dusted in flour if frozen) and stir gently to evenly distribute berries. Spoon batter into liners. Sprinkle topping on filled muffin cups. Bake for 30-35 minutes. Makes 10 muffins.
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