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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 14 |
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Our home economists liked these fruit-and-nut muffins from Marianne Clarke of Crystal Lake, Illinois so much, they modified the recipe to layer the dry ingredients in a jar. TIP: Print the directions for preparing the muffins and spiced butter on a holiday postcard and attach to the jar with a festive ribbon. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1 teaspoon baking soda |
1 teaspoon ground cardamom |
1/2 to 1 teaspoon ground cloves |
1/2 cup dried cherries or cranberries |
1/2 cup chopped walnuts |
additional ingredients: |
1 cup buttermilk |
1 egg |
1/2 cup butter, melted |
cardamom butter: |
1/2 cup butter, softened |
1/4 cup confectioners' sugar |
1 teaspoon ground cardamom |
Directions:
1. In a small bowl, combine the flour, sugar and baking soda. In a 1-qt. glass container, layer the flour mixture, cardamom, cloves, cherries and walnuts, packing well between each layer. Cover and store in a cool dry place for up to 6 months. Yield: 1 batch (about 4 cups total).
2. To prepare muffins: Place mix in a large bowl. Combine the buttermilk, egg and butter; stir into mix just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
3. In a small bowl, cream the butter, confectioners' sugar and cardamom until smooth. Store in an airtight container in the refrigerator. Soften just before serving with the muffins. Yield: 14 muffins (about 3/4 cup butter).
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