Makes 6-12 Muffins Depending of Size of Muffin Tins
Ingredients
- 5 cups all-purpose flour
- 1 cup sugar
- 2 tbsp baking powder
- 1 tsp salt
- 2 eggs + 2 egg yolks
- 1½ cups milk
- ⅔ cup vegetable oil
- 2 tbsp vanilla
- ½ cup fresh or frozen thawed blueberries
- ½ cup dried cranberries
- ½ cup walnut pieces
- non-stick cooking spray
How-to
-
Preheat oven to 350°
-
Sift dry ingredients together in a large mixing bowl
-
Slowly add in oil, milk, vanilla, eggs and egg yolks. You just want to make sure that you incorporate your ingredients. Batter should have the consistency of bread dough
-
Coat berries with dusting of flour and fold in fruits and nuts, being careful when working with blueberries and cranberries not to crush the fruit
-
Spray muffin tins with non-stick cooking spray. Scoop dough into muffin tins and bake for 50-55 minutes. Test for doneness by inserting a toothpick into the center of the muffin. If it comes out clean, then they are done
Alice's Last Stop
1901 County Street
Dighton, MA 02715
508-669-9062
Print Recipe
