Yield: 12 Servings
|2 cups||Sifted flour|
|4 teaspoons||Baking powder|
|1 cup||Frozen or canned blueberries (drained)|
|1 cup||Frozen or canned tart cherries (drained)|
|½ cup||Melted butter|
|\N \N||Paper muffin cups|
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