"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Partridgeberry Muffins Recipe

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This recipe for Partridgeberry Muffins, by , is from Robinson Reunion 2018 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sheila Penney


1 3/4 cups Flour
3/4 cup Sugar
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Butter melted
1/2 cup Sour Cream
1/3 cup Milk
2 Eggs
1 1/2 teaspoon Almond Extract
1/4 cup Purity Partridgeberry & Apple Jam

1. Preheat oven to 375 degrees.
2. Mix together flour, sugar, baking powder, baking soda and salt. Add in butter, sour cream, milk, eggs and extract. Mix together until combined.
3. Spoon a heaping tablespoon of batter into each muffin tin. Top with a heaping teaspoon of jam then top with another heaping tablespoon of batter on top of jam.
4.Bake on centre rack for approximately 18 minutes or until toothpick comes out clean.




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