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Cherry muffins
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| Artist: |
_ |
| Categories: |
Cherry, Fruits, Muffins & Biscuits |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3 1/3
| cup | Unbleached Flour | | 1
| tbsp | Baking Powder PLUS | | 1
| tsp | Baking Powder | | 1
| tsp | Salt | | 1/4
| cup | Sugar | | 1
| large | Egg, Beaten | | 2/3
| cup | Tart Cherries, Well Drained | | 2
| tsp | Almond Extract | | 1 3/4
| cup | Milk | | 1/3
| cup | Vegetable Oil | | 1/3
| cup | Nuts, Chopped (Optional) |
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Procedures:
| 1 | Here is a scratch muffin recipe that is as good as homemade blueberry muffins. | | 2 | yield: 24 muffins | | 3 | combine the flour, baking powder, salt, and sugar in a large mixing bowl. | | 4 | In another bowl, combine the eggs, milk, almond extract, and vegetable oil blending well. | | 5 | Add to the dry ingredients and mix only to blend, if using an elelctric mixer, use low speed, about 30 seconds. | | 6 | Batter will still be lumpy. | | 7 | Gently fold in the drained cherries and chopped nuts. | | 8 | Spoon into well greased muffin tins filling each about 2/3 full, handling the batter as little as possible. | | 9 | Bake at 400 °F. | | 10 | For 25 minutes or until done. | | 11 | from a booklet from the national red cherry institute |
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