Blueberry or cherry muffins

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 Eggs
½ cup Melted butter
1 cup Milk
⅛ teaspoon Cinnamon
½ cup Sugar
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

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