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Sun-Dried Cherry, Walnut and Sage Muffins

Source: Casual Cuisines of the World - Country Inn
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Active Time:  10 Minutes
Total Time:  25 Minutes
  Makes 12 muffins
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.
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
Sun-Dried Cherry, Walnut and Sage Muffins Recipe at
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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 12 muffins
Calories: 189
Fat. Total: 8g
Fiber: 1g
Carbohydrates, Total: 27g
Sodium: 203mg
% Cal. from Fat: 38%
Cholesterol: 47mg
Protein: 4g
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