Dried fruit muffins

Ingredients

• 2 cups all-purpose flour
• 1teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/2 cup butter, softened
• 1cup sugar
• 2eggs
• 8 oz dairy sour cream
• 1/2 teaspoon vanilla
• 1/4 cup dried cherries
• 1/4 cup snipped dried apricots
• 1/4 cup raisins
• 1/2 cup chopped walnuts, toasted
• extra sugar

You may like

Sun dried tomato and basil dip

Preparation

• Preheat oven to 400F. Line twelve 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, salt, cinnamon, and baking soda; set aside.
• In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the 1 cup sugar; beat until well combined.
• Beat in eggs, sour cream, and vanilla. Stir in flour mixture until just moistened . Stir in dried fruit and nuts.
• Spoon batter into prepared muffin cups, filling each almost full. Sprinkle with additional sugar.
  
• Bake about 20 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean.
• Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Report a mistake in the recipe text