Triple Berry Pound Cake Muffins


*1 cup butter, softened 

*2 1/3 cups sugar 

*3 large eggs 

*3 1/3 cups all-purpose flour

*1/4 tsp. salt

*1/2 cup milk

*1 tsp. almond extract

*1 cup frozen mixed berries (keep frozen, no need to thaw - fresh berries may be substituted if desired)

*1 cup powdered sugar 

*1/4 cup milk


*Preheat oven to 325*F. 

*Beat butter with an electric mixer on medium high speed for 2 minutes. Gradually add sugar. Beat 3 minutes more. Add eggs, one at a time, beating until just combined and yellow disappears. 

*Combine flour and salt in a large bowl. Add flour to butter mixture alternately with milk, beginning and ending with the flour mixture. Stir in almond extract. Gently beat in the frozen mixed berries by hand.

*Spoon batter into muffin/cupcake pan lined with paper muffin liners, filling about 3/4 of the way full. Bake for 18 to 22 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and cool on wire rack.

*Stir together the powdered sugar and 1/4 cup milk. Drizzle over muffins while muffins are still warm.