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Blueberry Or Cherry Muffins

2 c Sifted flour
4 ts Baking powder
3/4 c Sugar
1 ts Salt
1 c Frozen or canned blueberries (drained) OR 1 c Frozen or canned tart cherries (drained)
2 Eggs
1/2 c Melted butter
1 c Milk

Cinnamon and Sugar Topping:
1/8 ts Cinnamon
1/2 c Sugar
Paper muffin cups

Servings: 12 - 14

Place paper cups in ungreased muffin tins.

Sift dry ingredients together in large bowl. Add blueberries or cherries to dry mix and mix until well coated. In a small bowl, beat eggs well. Add melted butter and milk. Quickly stir liquid mixture into dry mix. Do not overmix as overblending will cause a tough texture. Fill muffin cups 3/4 full, and sprinkle lightly with cinnamon topping. Bake at 400-F for 20 minutes until brown.

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