Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sifted flour |
| 4 teaspoons | Baking powder |
| ¾ cup | Sugar |
| 1 teaspoon | Salt |
| 1 cup | Frozen or canned blueberries (drained) |
| 1 cup | Frozen or canned tart cherries (drained) |
| 2 \N | Eggs |
| ½ cup | Melted butter |
| 1 cup | Milk |
| ⅛ teaspoon | Cinnamon |
| ½ cup | Sugar |
| \N \N | Paper muffin cups |
OR:
CINNAMON AND SUGAR TOPPING: Servings: 12 - 14
DIRECTIONS: Place paper cups in ungreased muffin tins.
Sift dry ingredients together in large bowl. Add blueberries or cherries to dry mix and mix until well coated. In a small bowl, beat eggs well. Add melted butter and milk. Quickly stir liquid mixture into dry mix. Do not overmix as overblending will cause a tough texture. Fill muffin cups ¾ full, and sprinkle lightly with cinnamon topping. Bake at 400-F for 20 minutes until brown.
Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI. From: Sallie Krebs > Submitted By STEPHEN MARK TOMPKINS <STOMPKI@...> On SAT, 24 JUN 1995 033542 GMT