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Recipe Name: Door County Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 12

1/3 Cup(s) Granulated Sugar
1/2 Teaspoon(s) Ground cinnamon
2 1/2 Cup(s) Unbleached flour
1 Teaspoon(s) Baking soda
3 Teaspoon(s) Baking Powder
Pinch(s) Salt
1 1/3 Cup(s) Light brown sugar, firmly
2 Egg whites, beaten until
2/3 Cup(s) Vegetable oil
1 Cup(s) Buttermilk
2 Teaspoon(s) Vanilla extract
1/4 Teaspoon(s) Almond extract
1 3/4 Cup(s) Frozen tart cherries
lightly packed

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
eggwhites, oil, buttermilk and extracts together in medium bowl.
Foldfrozen cherries into dry ingredients; add egg white mixture and
fold ingently, stirring just to blend. Fill muffin cups, sprinkle
topping overbatter in each muffin cup. Bake 15 minutes at 400 degrees
on middlerack. Reduce heat to 350 degrees and bake 10 to 12 minutes
longer, untilmuffins are golden brown. Let muffins cool 5 minutes in
pan, thentransfer to wire rack. Serve warm or at room
temperature.Source: Wisconsin Red Cherry Growers Association. Mary E.
Muchenbergerwon the 1994 Wisconsin State Cherry Recipe Contest with
this recipe.Posted to MM-Recipes Digest V4 #9 by
on Mar 13,

Nutrition (calculated from recipe ingredients)
Calories: 248
Calories From Fat: 111
Total Fat: 12.6g
Cholesterol: <1mg
Sodium: 251.4mg
Potassium: 95.9mg
Carbohydrates: 30.2g
Fiber: 1.2g
Sugar: 9.4g
Protein: 3.6g

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