Title: Blueberry or Cherry Muffins
Categories: Dessert Muffins Bread
Yield: 12 Servings

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

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