Blueberry or Cherry Muffins
- 2 c Sifted flour
- 4 ts Baking powder
- 3/4 c Sugar
- 1 ts 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 ts Cinnamon
- 1/2 c Sugar
- Paper muffin cups
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
On SAT, 24 JUN 1995 033542 GMT
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
On SAT, 24 JUN 1995 033542 GMT
