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Cherry Muffins
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3 eggs,separated
1 cup sugar
1 cup shortening
3 cups flour
1 cup sour milk
1/2 tsp. salt
1/2 tsp. soda
1/4 tsp. cinnamon
1 cup cherry preserves
Beat 1 tablespoon water with egg yolks. Cream sugar and shortening. Add yolks, then dry ingredients, alternating with milk. Add preserves. Fold in (whipped) whites of eggs. Bake at 400 degrees in muffin pans, until done. Note: This dough keeps several weeks in a tightly sealed container in refrigerator.
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