| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy, Vegetables, Grains |
|
Fruits, Muffins |
6 |
Servings |
INGREDIENTS
| 3 1/3 |
c |
Unbleached Flour |
| 1 |
tb |
Baking Powder PLUS |
| 1 |
ts |
Baking Powder |
| 1 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 1 |
lg |
Egg, Beaten |
| 2/3 |
c |
Tart Cherries, Well Drained |
| 2 |
ts |
Almond Extract |
| 1 3/4 |
c |
Milk |
| 1/3 |
c |
Vegetable Oil |
| 1/3 |
c |
Nuts, Chopped (Optional) |
INSTRUCTIONS
Here is a scratch muffin recipe that is as good as homemade blueberry
muffins.
Yield: 24 muffins
Combine the flour, baking powder, salt, and sugar in a large mixing bowl.
In another bowl, combine the eggs, milk, almond extract, and vegetable oil
blending well. Add to the dry ingredients and mix only to blend, if using
an elelctric mixer, use low speed, about 30 seconds. Batter will still be
lumpy. Gently fold in the drained cherries and chopped nuts. Spoon into
well greased muffin tins filling each about 2/3 full, handling the batter
as little as possible. Bake at 400 degrees F. for 25 minutes or until done.
From A Booklet From The National Red Cherry Institute
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