| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Muffins | 12 | Servings | |
INGREDIENTS
| 2 | c | Sifted flour |
| 4 | t | Baking powder |
| 3/4 | c | Sugar |
| 1 | t | Salt |
| 1 | c | Frozen or canned blueberries |
| drained | ||
| OR: | ||
| 1 | c | Frozen or canned tart |
| cherries drained | ||
| 2 | Eggs | |
| 1/2 | c | Melted butter |
| 1 | c | Milk |
| CINNAMON AND SUGAR TOPPING: | ||
| 1/8 | t | Cinnamon |
| 1/2 | c | Sugar |
| Paper muffin cups | ||
| minutes until brown. |
INSTRUCTIONS
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 3/4 full, and sprinkle lightly with cinnamon topping. Bake at 400-F for 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@EMORY.EDU> On SAT, 24 JUN 1995 033542 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 368
Calories From Fat: 84
Total Fat: 9.6g
Cholesterol: 53mg
Sodium: 448mg
Potassium: 2110.8mg
Carbohydrates: 67.4g
Fiber: 2.8g
Sugar: 23.2g
Protein: 5.4g