Door County Bed and Breakfast in historic Sturgeon Bay

Black Walnut Muffin of the month

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Door County Cherry Muffin

Makes approximately 12 mufins


1 stick unsalted butter; (1/2 cup), softened
1 1/8 cups sugar
2 eggs                                
3 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt                                     
1/2 tsp cinnamon
pinch nutmeg
pinch of baking soda                              
2 tsp pure almond extract
1/2 cup 1 or 2% milk
1/2 cup orange juice
1 1/2 cups fresh or frozen tart cherries, chopped



Preheat oven to 400 F.

In a large mixing bowl combine flour and following 5 dry ingredients. set aside. Combine milk, juice and almond extract, set aside. In large mixing bowl combine butter and sugar, cream. Add eggs and beat. Alternately add flour mixture and milk mixture to creamed butter/egg mixture, stirring just until moistened. DO NOT OVER MIX. Fold in chopped cherries.

Grease muffin tins and fill full and bake for 25 minutes.

Transfer to a wire rack and let cool for about 10 minutes before removing from pan.

Door County Cherry Muffin
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