Recipe from the KQ Cookbook: Cherry Morning Muffins


Whole-wheat flour adds a healthy touch, and the cherries and hint of brandy adds the surprise inside these not-too-sweet muffins.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

 

Cherry Morning Muffins
1 cup unbleached flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons baking cocoa
1/2 cup ground almonds
1 egg
3/4 cup packed brown sugar
1 cup buttermilk
1/3 cup vegetable oil
2 tablespoons brandy
1-1/2 cups drained cherries

Combine the flours, baking powder, baking soda, baking cocoa and almonds in a bowl, mix well and set aside. Whisk the egg in a large mixing bowl. Add the brown sugar, buttermilk, oil and brandy and whisk until well blended. Add the cherries and mix well. Add the mixed dry ingredients and stir for 10 to 20 seconds or just until moistened. Spoon into greased muffin cups.

Bake at 375 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean. Serve the muffins warm.

Yield: 12 muffins

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