| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins, Breads |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Sifted flour |
| 4 |
ts |
Baking powder |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
c |
Frozen or canned blueberries (drained) |
| 1 |
c |
Frozen or canned tart cherries (drained) |
| 2 |
|
Eggs |
| 1/2 |
c |
Melted butter |
| 1 |
c |
Milk |
| 1/8 |
ts |
Cinnamon |
| 1/2 |
c |
Sugar |
|
|
Paper muffin cups |
INSTRUCTIONS
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 3/4
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@EMORY.EDU>
On SAT, 24 JUN 1995 033542 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Coincidence is when God chooses to remain anonymous.”