home > recipe index > bread > page two
Breads and Muffins -- page two
Cherry Poppy Seed Muffins
2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon poppy seed
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 egg, slightly beaten
1/2 cup dried tart cherries
3 tablespoons grated orange peel
Combine flour, sugar, poppy seed, baking powder and salt in a large mixing bowl. Add milk, melted butter and egg, stirring just until dry ingredients are moistened. Gently stir in cherries and orange peel. Fill paper-lined muffin cups three-fourths full.
Bake in a preheated 400-degree oven 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Remove from pan and serve warm. Makes 1 dozen.
Dried Cherry Muffins
Topping:
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter or margarine
Muffins:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2/3 cup sour cream
1/3 cup vegetable oil
1/3 cup milk
1 cup dried tart cherries
1/2 cup coarsely chopped pecans
For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside. For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl; set aside.
In a large mixing bowl, combine eggs, sour cream, oil and milk. Beat with electric mixer at medium speed 2 minutes, or until combined. Add flour mix; beat just until combined. Stir in cherries and pecans. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2-3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
Bake in a preheated 375-degree oven 18 to 20 minutes, or until light brown. Makes 12 muffins.
back to recipe index | breads page one | breads page three
|
Cherry Products