TOPPING: 1/8 tsp. These Passover muffins are great for snacking or for breakfast. Most people make the most of Washington state's bumper cherry crop for these healthy cherry oatmeal muffins. They are always best served warm. Add wet ingredients. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter … These blueberry swirl muffins were declared the best blueberry muffins by America’s Test Kitchen so of course, I had to give the recipe a try. Sift dry ingredients in large bowl. Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. Hence you can use any filling you wish like cherry, raspberry, peach even poppyseeds. Baking muffins is simple, fast and requires basic steps: Place dry ingredients in a bowl. In small bowl beat eggs well; add butter and milk. They can be made ahead of time and stored in the freezer. I've made the mini-muffins and was able to get 35 muffins from a batch. It makes a nice change from the more ubiquitous blueberry muffins. These blueberry muffins are like the traditional American muffins so don’t expect them to be very sweet. Recipe by Ducky. Mix to incorporate; Fold in blueberries. Blueberry or Cherry Muffins. baking powder 3/4 c. sugar 1 tsp. Muffins, at first a purely English specialty, gradually made their way to America. cinnamon 1/2 c. sugar. MAKES 12 PREP TIME: 10 minutes COOK TIME: 20-25 minutes 275g (10oz) self-raising flour 1 tsp baking powder 2 eggs 75g (3oz) caster sugar 225ml (8fl oz) milk 100g (4oz) butter, melted […] Mention muffins today, and you'll conjure up visions of blueberry, date-nut, cranberry or other fruit muffins. BODER'S CHERRY/BLUEBERRY MUFFINS : 2 c. flour 4 tsp. salt 2 eggs 1 c. frozen or canned & drained cherries or blueberries 1 c. milk 1/2 c. melted butter. Quickly add liquid mixture to dry. Dark, sweet Bing cherries are perfect for these low-fat muffins, but to make cherry muffins any time of the year, frozen cherries work perfectly, too. The mini-muffins do not rise too much while cooking. I love that you cook down half the blueberries until you get a jam–it gives the muffin a more intense blueberry flavor.