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Sugar-Top Muffins Recipe

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This recipe for Sugar-Top Muffins, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deanna Ackerman
Added: Tuesday, May 12, 2009


1 cup all-purpose flour
1 cup quick-cooking rolled oats
3/4 cup packed brown sugar
3/4 tsp. baking powder
3/4 tsp. baking soda
1 beaten egg
3/4 cup milk
1/3 cup cooking oil
1/2 cup chopped walnuts (optional)
1/2 cup dried tart Montmorency cherries (optional)

Cinnamon sugar

In a medium mixing bowl, combine the all-purpose flour, quick-cooking rolled oats, brown sugar, baking powder, and baking soda.

In a small mixing bowl, combine the beaten egg, milk, and cooking oil. Add the egg mixture to the flour mixture, stirring just until moistened. Stir in the walnuts and cherries. Bake after mixing or store, tightly covered, in the refrigerator for up to one week. If refrigerated, stir before baking.

Grease muffin pans or line with paper bake cups; fill 2/3 full with batter. Sprinkle the top of each muffin with cinnamon sugar.

Bake in a 375-degree oven for 18 to 20 minutes or until muffins are golden. Cool slightly on a wire rack. Serve warm. Makes 12 muffins.

Personal Notes:
Personal Notes:
From Jason and Justin Hollick's Grandma




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