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These muffins are big, high-crowned affairs that seem to explode right out of the muffin cup. We make them here with peaches, but they're also delightful made with blueberries, blackberries or raspberries.
4 1/2 cups King Arthur Unbleached All-Purpose 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
4 peaches, diced (not peeled) or 3 cups small whole berries or other fruit, diced
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.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 8, August 1991 issue.