Recipes from Lanier Publishing
Union City, Michigan
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Ingredients:
1/2 cup margarine or butter
3/4 cup sugar
2 eggs
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 cup milk or light cream
1 cup fresh or drained canned gooseberries
1 cup powdered sugar
Milk
Instructions:
Generously grease fluted muffin pans or grease and flour regular muffin pans. In a large mixer bowl beat margarine with electric mixer on medium speed for 30 seconds. Add sugar and beat until fluffy. Add eggs, one at a time, beating well after each. Combine flour and baking powder; add flour to mixture and milk alternately to margarine mixture, beating on low speed after each addition until combined. Stir in gooseberries. Fill each muffin cup 2/3 full. Bake in 375 oven about 15 minutes or until golden brown. Let stand 5 minutes; carefully remove from pan. In a small bowl combine powdered sugar and enough milk (about 4 teaspoons) to make of drizzling consistency. Drizzle over cakes. Makes about 24 fluted muffins or 15 regular muffins.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
