CRANBERRY MUFFINS

dry ingredients -
2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup fresh cranberries (cut each in half)

wet ingredients -
1 egg
3/4 cup milk
1/2 cup vegetable oil
2 tablespoons orange marmalade

Fold wet ingredients into flour mixture until just mixed and lumpy. Spoon into lined muffin cups. Sprinkle granulated (or raw) sugar on tops. Bake at 400 degrees for about 18 minutes until golden brown on top and toothpick comes out dry.

WHITE SWAN BLUEBERRY MUFFINS

1/2 cup butter, softened
1 1/4 cup sugar
2 eggs
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk 2 cups blueberries

Preheat oven to 375°.

1. Cream butter and 1 1/4 cups sugar until light
2. Add the eggs one at a time, beating well after each
3. Sift together the flour, salt and baking powder
4. Add dry mixture to the creamed mixture, alternately with the milk
5. Crush 1/2 cup blueberries with a fork and mix into batter
6. Fold in remaining whole berries
7. Fill large muffin cups (use paper liners)
8. Sprinkle tops with sugar.
9. Bake at 375° for 30 minutes or until golden brown
10. Cool for 30 minutes before removing. Enjoy!

WHITE SWAN SALMON SPREAD

6 ounces cream cheese, softened
2 tablespoons sour cream or milk
1 tablespoon chives, chopped
1/2 cup smoked salmon, flaked

• Mix all ingredients thoroughly.
• Spoon into a crock and chill. Best when made a day ahead.
• Serve on toasted, thin-sliced mini bagels or on crackers.
• For an evening snack spread, add 1/2 teaspoon horseradish.

The White Swan Guest House Bed and Breakfast
15872 Moore RD, Mount Vernon, 
Washington 98273 WA

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