Michigan Berry Muffins
Jan 8, 2015 15:34:37 GMT -5
Post by Shoshanna on Jan 8, 2015 15:34:37 GMT -5
Michigan Berry Muffins
Plump 3/4 cup dried cherries or cranberries by placing them in a small bowl and covering with boiling water or apple juice for 20 minutes. Drain well before adding to recipe.
Sift together and set aside:
2 cups a/p flour
3 tsp. baking powder
½ tsp. salt
¼ cup cane sugar
1 lg. egg, room temp
1 cup reg. milk, room temp
2 Tbs. melted reg. butter
¾ cup plumped dried cherries/berries of your choice
Grated peel of one lemon (fine grate)
1 cup chopped pecans (optional)
Heat oven to 375. Using a cupcake/muffin pan, either place paper liners inside each cup or grease each cup with Crisco or butter.
In a separate bowl, beat together 1 egg, 1 cup milk and melted butter.
Fold in dry ingredients just until moistened, so outcome is a tender muffin.
Next, stir in plumped cherries/berries, lemon peel and pecans (optional).
Spoon into muffin cups, filling 2/3 full. Bake on middle rack in preheated oven for 20 minutes or until golden brown.
Makes 12.
Plump 3/4 cup dried cherries or cranberries by placing them in a small bowl and covering with boiling water or apple juice for 20 minutes. Drain well before adding to recipe.
Sift together and set aside:
2 cups a/p flour
3 tsp. baking powder
½ tsp. salt
¼ cup cane sugar
1 lg. egg, room temp
1 cup reg. milk, room temp
2 Tbs. melted reg. butter
¾ cup plumped dried cherries/berries of your choice
Grated peel of one lemon (fine grate)
1 cup chopped pecans (optional)
Heat oven to 375. Using a cupcake/muffin pan, either place paper liners inside each cup or grease each cup with Crisco or butter.
In a separate bowl, beat together 1 egg, 1 cup milk and melted butter.
Fold in dry ingredients just until moistened, so outcome is a tender muffin.
Next, stir in plumped cherries/berries, lemon peel and pecans (optional).
Spoon into muffin cups, filling 2/3 full. Bake on middle rack in preheated oven for 20 minutes or until golden brown.
Makes 12.