Swedish Lingonberry Muffins
Vicki Butts (lazyme)
Lingonberries are popular throughout Scandinavia, served fresh, baked in delicious fruit breads, or enjoyed in sparkling jams and jellies. Try these muffins with the traditional smorgasbord or as a special accompaniment to any meal. From The Joy of Muffins.
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2 call purpose flour
3 tspbaking powder
1egg, well beaten
2 Tbspbutter, melted
How to Make Swedish Lingonberry Muffins
- Sprinkle fresh lingonberries with sugar and let stand while measuring the other ingredients. If canned lingonberries are used, leave out the sugar and just measure one cup of the canned berries, since they are already sweetened.
- Mix flour, baking powder and salt in a large bowl.
- Combine egg, milk, butter in another bowl and pour into well in center of dry ingredients. Stir lightly and quickly fold in berries. Batter will be lumpy.
- Fill muffin cups three-fourths full and bake until tester comes out clean.
Bake at 400 to 425 degrees 20 to 25 minutes.