Here's a recipe you won't be getting. The recipe was for blueberry muffins, which I made as dried cherry/dried blueberry muffins, but which clearly failed miserably. I have no idea why. My husband thinks it's because of that "weird" baking powder I insist on using. I make my own using cream of tartar and baking soda, which makes single acting baking powder, which wouldn’t cause this kind of an explosion. In fact, what should have happened is that they shouldn’t have risen enough using single acting baking powder.
I made them exactly as the recipe described. The only thing I can think of is that someone (who shall remain nameless, but let’s just say he has the same initials as my husband), put self-rising flour in the flour jar, instead of plain unbleached flour. It could happen, and then there would have been twice as much leavening in the muffins. But we’ve made cookies and other things with that flour recently, and not had this kind of weird rising problem, so I just don’t know.
In any case, the muffins were a total failure, and I was sort of pissed off to tell you the truth, because I had dumped and entire bag of dried cherries in them. Dried cherries, if you’ve never bought them, are not cheap. At my grocery store they go for about four bucks a bag. I was doubly bummed, because they looked so great in the picture that accompanied the recipe, and I was really looking forward to them.
Sorry, but you’ll have to live without a blueberry muffin recipe for today. When I get my New England Cookbook by Brooke Dojny out of its box, I’ll post her recipe for blueberry muffins, which were outstanding.