 RECIPE TITLE "Sun-Dried Cherry, Walnut and Sage Muffins Recipe"
Source: Casual Cuisines of the World - Country Inn,
Courtesy of: Cooking.com
 Makes 12 muffins  ---  easy
Among the simpler delights of country inn breakfasts are muffins, which appear with local variations from New England to the Pacific Northwest. Here, cherries and sage, two foods ubiquitous to the arid elevations of the Colorado Rockies, are imaginatively combined to satisfying effect. Good muffins, which are straight sided and slightly rounded on top, require relatively high oven heat and minimal mixing. |
RECIPE INGREDIENTS 1 3/4 cups sifted all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons finely chopped fresh sage
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs
3/4 cup milk
1/4 cup unsalted butter, melted
1 tablespoon finely grated orange zest
3/4 cup pitted sun-dried cherries
1/2 cup chopped walnuts
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  Another 250 Best Muffin 
Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!). |
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RECIPE METHOD
Preheat an oven to 400 degrees F. Generously butter 12 standard-sized muffin cups.
In a bowl, sift together the flour, sugar, baking powder and salt. Stir in the sage, cinnamon and nutmeg.
In another bowl, whisk the eggs until blended, then whisk in the milk and melted butter.
Add the egg mixture to the flour mixture and combine using only about 8 strokes. Add the orange zest, cherries and walnuts. Stir together for another 8 strokes, but do not overmix. Some lumps are desirable, and overmixing will toughen the muffins.
Immediately spoon the batter into the prepared muffin cups, filling each about two-thirds full. Bake until golden brown, 15-20 minutes. Remove from the oven and let cool for a few minutes. Serve warm.
Recipe reprinted by permission of Weldon Owen. All rights reserved. |
Nutrition Facts
Makes 12 muffins
Facts per Serving
Calories: 189 Fat: 8g Carbohydrates: 27g
Cholesterol: 47mg Sodium: 203mg Protein: 4g
Fiber: 1g % Cal. from Fat: 38% % Cal. from Carbs: 57%
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