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This is one of the most intriguing combination of flavors ever to be put in a muffin. We think you'll agree it's a winner.
4 1/2 cups King Arthur Unbleached All-Purpose or 100% White Whole Wheat Flour
1 teaspoon salt
4 1/2 teaspoons baking powder
2 cups dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3/4 cup vegetable oil
1 1/4 cups milk
1 1/2 cups small whole blueberries or other fruit (diced)
1 cup diced peaches (not peeled)
Combine flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon in a large bowl. Stir in eggs, vegetable oil and milk, then gently stir in fruit. Grease 16 muffin cups, and heap batter into cups; they'll be very full. Sprinkle with granulated sugar. Bake at 400°F for 25 to 30 minutes, or until muffins test done. Makes 16 muffins.
A Tip from King Arthur Flour...
Don't beat those muffins! The baking soda and/or baking powder typically used to leaven muffins are activated by moisture (baking soda) and moisture/heat (double-acting baking powder). Once this reaction starts, there's no putting it on hold. You can stir your dry ingredients vigorously, and beat your wet ingredients to a froth, but when you put the two together, do it gently -- you don't want to disturb those little air bubbles responsible for making your muffins rise!