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Name: Door County Muffins
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: MUFFINS; 1 c Buttermilk; 3 ts Baking Powder; TOPPING; 2/3 c Vegetable oil; 1/2 ts Ground cinnamon; 1 3/4 c Frozen tart cherries;; 2 Egg whites; beaten until; 1/3 c Granulated sugar; 1 1/3 c Light brown sugar; firmly; pn Salt; 1 ts Baking soda; 1/4 ts Almond extract; 2 1/2 c Unbleached flour; 1/2 ts Ground cinnamon; 2 ts Vanilla extract

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INGREDIENTS

MUFFINS
1 c Buttermilk
3 ts Baking Powder
TOPPING
2/3 c Vegetable oil
1/2 ts Ground cinnamon
1 3/4 c Frozen tart cherries;
2 Egg whites; beaten until
1/3 c Granulated sugar
1 1/3 c Light brown sugar; firmly
pn Salt
1 ts Baking soda
1/4 ts Almond extract
2 1/2 c Unbleached flour
1/2 ts Ground cinnamon
2 ts Vanilla extract

Servings

INSTRUCTIONS

Mix topping ingredients; set aside. Grease 12 cup muffin pan lightly; use liners if necessary. Whisk flour, baking soda, baking powder, cinnamon, salt and sugar in large bowl; set aside. Whisk beaten egg whites, oil, buttermilk and extracts together in medium bowl. Fold frozen cherries into dry ingredients; add egg white mixture and fold in gently, stirring just to blend. Fill muffin cups, sprinkle topping over batter in each muffin cup. Bake 15 minutes at 400 degrees on middle rack. Reduce heat to 350 degrees and bake 10 to 12 minutes longer, until muffins are golden brown. Let muffins cool 5 minutes in pan, then transfer to wire rack. Serve warm or at room temperature. Source: Wisconsin Red Cherry Growers Association. Mary E. Muchenberger won the 1994 Wisconsin State Cherry Recipe Contest with this recipe. Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999

NOTES

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Door County Muffins

MUFFINS 
1 c Buttermilk 
3 ts Baking Powder 
  TOPPING 
2/3 c Vegetable oil 
1/2 ts Ground cinnamon 
1 3/4 c Frozen tart cherries; 
2  Egg whites; beaten until 
1/3 c Granulated sugar 
1 1/3 c Light brown sugar; firmly 
 pn Salt 
1 ts Baking soda 
1/4 ts Almond extract 
2 1/2 c Unbleached flour 
1/2 ts Ground cinnamon 
2 ts Vanilla extract

Mix topping ingredients; set aside. Grease 12 cup muffin pan lightly; use  liners if necessary. Whisk flour, baking soda, baking powder, cinnamon,  salt and sugar in large bowl; set aside. Whisk beaten egg whites, oil,  buttermilk and extracts together in medium bowl. Fold frozen cherries into  dry ingredients; add egg white mixture and fold in gently, stirring just to  blend. Fill muffin cups, sprinkle topping over batter in each muffin cup.  Bake 15 minutes at 400 degrees on middle rack. Reduce heat to 350 degrees  and bake 10 to 12 minutes longer, until muffins are golden brown. Let  muffins cool 5 minutes in pan, then transfer to wire rack. Serve warm or at  room temperature.    Source:  Wisconsin Red Cherry Growers Association. Mary E. Muchenberger won  the 1994 Wisconsin State Cherry Recipe Contest with this recipe.    Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999

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Nutrition

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Serving Size: 1 Serving (66g)
Recipe Makes: 12 Servings

Calories: 194
Calories from Fat: 77 (40%)

Amt Per Serving		% DV

	Total Fat 8.6g	11 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 2.4g
Cholesterol 0.8mg		0 %
Sodium 217.9mg		8 %
Potassium 61.5mg		2 %
Total Carbohydrate 25.5g		8 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 24.7g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 194

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