Sun-Dried Cherry, Walnut and Sage Muffins

  • Active Time 10m
  • Total Time 25m

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.

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

directions

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 2/3 full. Bake until golden brown, about 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.

RecID 762

nutrition information per serving

189 calories; 8g total fat; 47mg cholesterol; 203mg sodium; 27g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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