Cathy's Muffins
                Blackberry Muffins

Topping:

1/3 cup sugar
3 Tbsp. all-purpose flour
Grated zest of 1/2 lemon or dried equivalent
2 Tbsp. unsalted butter, melted
1/3 cup pecans, finely chopped

Muffins:

2 cups all-purpose flour
3/4 cups sugar
1/2 tsp. baking powder                
1/2 tsp. baking soda
1/2 tsp. ground cinnamon (increase according to taste)
1/4 tsp. salt (optional)*
l large egg, beaten
1/2 tsp. lemon extract or 1 tsp. vanilla extract (according to taste)
5 Tbsp. unsalted butter, melted
1 cup buttermilk
2 cups fresh blackberries or 2 1/2 cups frozen unsweetened blackberries (do not thaw)

*Salt is not used in recipes at Turtle Hill

Pre-heat oven to 350 F.  Grease six large muffin cups with nonstick cooking spray.

Topping:

Stir together the sugar, flour, and lemon zest in a small bowl.  Stir in melted butter until the
mixture is crumbly.  Add pecans and stir to combine.  Set aside.

Muffins:

Stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt (optional).  
Make a well in the center and add the egg, extract, melted butter, and buttermilk.  Stir just
until evenly moistened.  The batter will be slightly lumpy.  (At this point, the batter may be
stored in an air-tight container in the refrigerator overnight).  Sprinkle blackberries on top
of batter and, using a large rubber spatula, gently fold in until evenly distributed, no more
than a few strokes, taking care not to break up the fruit.  Do not overmix.

Spoon batter into each muffin cup, dividing batter evenly.  Top each muffin with the
topping, dividing it evenly.  The topping will melt to produce a glaze.

Bake until golden, dry, and springy to the touch, 25-35 minutes. Serve warm with butter.
Many folks who stay with us ask Cathy for her fantastic muffin recipes, so
we decided to post them here on our review page.  We hope that as you
borrow these great tasting recipes for use in your own kitchen, you will
also take the time to leave a positive review of Turtle Hill on Trip Advisor.  
We hope that you enjoyed your stay in our home as much as we have
enjoyed having you as our guests.  Happy traveling!

Bob and Cathy
                  Blueberry Muffins

Topping:

1/4 cup all-purpose flour
2 Tbsp. granulated sugar
2 Tbsp. firmly-packed light brown sugar
1/4 tsp. cinnamon
2 Tbsp. Cold unsalted butter, cut into small pieces

Muffins:

7 Tbsp. unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
2 1/4 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt (salt is not used in recipes at Turtle Hill)
1 cup milk
1 tsp. lemon extract or 1 1/2 tsp. vanilla extract (depending on taste desired)
1 1/2 cups fresh blueberries or frozen unsweetened blueberries (do not thaw)

Pre-heat oven to 350 F.  Grease six large muffin cups with nonstick cooking spray.

Topping:

Stir together the flour, granulated sugar, brown sugar, and cinnamon in a small bowl.  Use a
pastry cutter to cut in the butter and form coarse crumbs; set aside.

Muffins:

In a large bowl, use an electric mixer on medium speed to cream together the butter and
sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition
until blended into the butter mixture.

In another bowl, stir together the flour, baking powder, and salt (optional).  Add the dry
ingredients to the butter mixture in two increments, alternating with the milk and extract.  
Stir just until evenly moistened; batter may be slightly lumpy.  (At this point, the batter may
be stored in an air-tight container in the refrigerator overnight).  Sprinkle blueberries on
top of batter and, using a large rubber spatula, gently fold in until evenly distributed, no
more than a few strokes, taking care not to break up the fruit.  Do not overmix.

Spoon batter into each muffin cup, dividing batter evenly to ensure that each cup has
cherries in it.  Top each muffin with the topping, dividing it evenly.  

Bake until golden, dry, and springy to the touch, 25-35 minutes. Serve warm with butter.
                    Vanilla Pear Muffins

Topping:

3 Tbsp. granulated sugar
2 Tbsp. chopped walnuts, ground
1/4 tsp. cinnamon

Muffins:

2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp. ground cinnamon
1 tsp. freshly-grated nutmeg
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (salt is not used in recipes at Turtle Hill)
2 large eggs
1/2 cup canola oil or walnut oil
3/4 cup buttermilk
2 tsp. vanilla extract
4 or 5 firm, ripe pears (2 lbs.), peeled, cored, and coarsely chopped or 16 oz. can pears,
coarsely chopped

Pre-heat oven to 350 F.  Grease six large muffin cups with nonstick cooking spray.

Topping:

Stir together sugar, walnuts, and cinnamon in a small bowl and set aside.

Muffins:

In a bowl, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda,
and salt (optional).

In a large bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended.  Add the
dry ingredients to the egg mixture, stirring just until evenly moistened; batter may be
slightly lumpy.  (At this point, the batter may be stored in an air-tight container in the
refrigerator overnight).  Sprinkle pears on top of batter and, using a large rubber spatula,
gently fold in until evenly distributed, no more than a few strokes, taking care not to break
up the fruit.  Do not overmix.

Spoon batter into each muffin cup, dividing batter evenly to ensure that each cup has
cherries in it.  Top each muffin with the topping, dividing it evenly.  

Bake until golden, dry, and springy to the touch, 25-35 minutes. Serve warm with butter.
       Raspberry Sour Cream Muffins

Topping:

1 cup all-purpose flour
2/3 cup granulated sugar
Grated zest of one lemon or dried equivalent
1/2 cup unsalted butter, melted

Muffins:

1 3/4 cups all-purpose flour
1 cup granulated sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt (salt is not used in recipes at Turtle Hill)
3 large eggs
1 cup sour cream
1 tsp. vanilla extract
2 cups fresh raspberries or frozen (do not thaw)

Pre-heat oven to 350 F.  Grease six large muffin cups with nonstick cooking spray.

Topping:

Stir together flour, sugar, and zest in a small bowl.  Add melted butter and stir with a fork
until the mixture is crumbly; set aside.

Muffins:

In a small bowl, whisk together the eggs, sour cream, and vanilla until blended.

In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt
(optional).  Make a well in the center of the dry ingredients and add the sour cream
mixture; beat until smooth and fluffy, about two minutes.  (At this point, the batter may be
stored in an air-tight container in the refrigerator overnight).  Sprinkle raspberries on top
of batter and, using a large rubber spatula, gently fold in until evenly distributed, no more
than a few strokes, taking care not to break up the fruit.  Do not overmix.

Spoon batter into each muffin cup, dividing batter evenly to ensure that each cup has
cherries in it.  Top each muffin with the topping, dividing it evenly.  

Bake until golden, dry, and springy to the touch, 25-35 minutes. Serve warm with butter.
Sour Cherry Muffins with Coconut Streusel Topping

Topping:

1/3 cup firmly-packed light brown sugar
1/3 cup all-purpose flour
1/4 cup cold unsalted butter, cut into small pieces
1/2 cup sweetened flaked coconut

Muffins:

2 cups all-purpose flour
1/2 cup granulated sugar
4 tsps. baking powder                
1/2 tsp. baking soda
1/2 tsp. salt (optional)*
2 large eggs, beaten
1 tsp. vanilla extract
1/4 cup unsalted butter, melted
1 cup half-and-half or milk
16 oz. Jar or can pitted sour red pie cherries, drained and dried on paper towels

*Salt is not used in recipes at Turtle Hill

Pre-heat oven to 350 F.  Grease six large muffin cups with nonstick cooking spray.

Topping:

Stir together the brown sugar and flour in a small bowl.  Use a pastry cutter to cut in the
butter until the mixture is crumbly.  Stir in the coconut and set aside.

Muffins:

In a large bowl, stir together the flour, sugar, baking powder, and salt (optional).  In
another bowl, whisk together the butter, eggs, extract, and half-and-half.  Make a well in
the center of the dry ingredients and add the egg mixture.  Beat until thick and creamy;
the batter will be slightly lumpy.  (At this point, the batter may be stored in an air-tight
container in the refrigerator overnight).  Sprinkle cherries on top of batter and, using a
large rubber spatula, gently fold in until evenly distributed, no more than a few strokes,
taking care not to break up the fruit.  Do not overmix.

Spoon batter into each muffin cup, dividing batter evenly to ensure that each cup has
cherries in it.  Top each muffin with the topping, dividing it evenly.  

Bake until golden, dry, and springy to the touch, 25-35 minutes. Serve warm with butter.