Ingredients:
2 c. all-purpose flour
1/4 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 c. buttermilk
1/2 c. sour cream
2 eggs
5 Tbsp. butter, melted
1 c. fresh blueberries and/or raspberries
1/2 c. dried tart red cherries, blueberries and/or cranberries
1/4 c. turbinado sugar
Directions:
Preheat oven to 400 degrees. Grease twelve 2 1/2 inch muffin cups; set aside. In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.
In a 2 cup measure, whisk together buttermilk, sour cream, eggs and 3 Tbsp. melted butter; add to flour mixture. Stir until just moistened (batter should be lumpy). Gently fold in fresh and dried fruit.
Spoon batter into prepared muffin cups, filling each 3/4 full. Bake 15 minutes or until golden brown. Brush with remaining butter and sprinkle with turbinado sugar. Cool in cups on wire racks 5 minutes.
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