Triple Berry Muffins

3 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons ground cinnamon
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 1/4 cups milk
1 cup butter or margarine, melted
1 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup chopped fresh strawberries

In a large bowl, combine the dry ingredients.

In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. Fill greased or paper-lined muffin cups three-fourths full.

Bake at 375 degrees F for 18-20 minutes or until a wooden pick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Makes 1 1/2 dozen.