Wednesday, November 5, 2008

Martha Stewart's Muffin Recipe


Serves 24

2 sticks room temperature butter
1 1/2 C. sugar
4 large eggs
2 tsp. vanilla extract
4 tsp. baking powder
1/2 tsp. salt
4 C. sifted flour
4-5 C. fresh fruit or berries
1 C. milk
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Extra white sugar

Preheat oven to 375 degrees.

In Kitchen Aid use flat beater to cream butter or cream butter with a hand mixer. After butter is creamed, add eggs and vanilla. Don't overbeat.

Mix baking powder, salt and flour together. Alternate adding flour mixture & milk to the previous mixture. End with milk. Add your berries & fruit at the very end. (You can use all of one fruit or have a mixture of two or three kinds.)

Pour batter into paper cups in muffin tins. Make a mixture of white sugar, nutmeg and cinnamon. Sprinkle the sugar mixture on top of each muffin before baking. Bake for 25 minutes at 375 degrees.

These are divine and they freeze very well.

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