Country Gardens - - Garden Know-how -

Prep: 25 min­utes Bake: 20 min­utes at 375°F Cool: 5 min­utes

2 cups all-pur­pose flour

¾ cup sugar

2½ tsp. baking pow­der

½ tsp. salt

2 beaten eggs

¾ cup milk

½ cup melted but­ter

(no sub­sti­tutes)

1 Tbsp. finely shred­ded

orange peel

1 cup fresh ground cher­ries,

husked, washed, and halved Coarse sugar

Pre­heat oven to 375°F. Grease twelve 2½-inch muf­fin pan cups; set aside.

Stir to­gether flour, the ¾ cup sugar, baking pow­der, and salt in a medium mix­ing bowl. Make a well in the cen­ter of dry mix­ture; set aside.

Com­bine eggs, milk, but­ter, and orange peel; add all at once to the dry mix­ture. Stir just un­til moist­ened (bat­ter should be lumpy). Fold in ground cher­ries.

Spoon bat­ter into pre­pared muf­fin cups, fill­ing each al­most full. If de­sired, sprin­kle tops with coarse sugar. Bake in pre­heated oven 20 min­utes or un­til golden. Cool in muf­fin cups on wire rack 5 min­utes. Re­move from muf­fin cups.

Makes 12 muffins.

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