Swedish Lingonberry Muffins
photo by Tary N.
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
12 muffins
ingredients
- 1 cup lingonberry
- 3 tablespoons sugar
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 egg, well beaten
- 1 cup milk
- 2 tablespoons butter, melted
directions
- 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.
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Tweaks
-
As I had expected, the amount of baking soda in this recipe was excessive, and I could not wash that nasty, soapy taste out of my mouth. When baking, I tended to follow the recipe to the T the first time I have a go at it; This time, I used 1/2 tsp of soda , 1 tsp of powder, use 1/2 cup of all-purpose flour, 1/2 cup cake flour. In addition, I used 1/4 cup of olive oil, instead of the butter. I added fresh grated orange rind to the lingonberries and sugar, and added a quarter cup of Baker's sugar to the recipe, as well. After folding all the ingredients, I added a drop of pure vanilla extract and a drop of a pure lemon extract. Now these muffins were fantastic!!
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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