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 DIRECTIONS: 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. Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI. From: Sallie Krebs > Submitted By STEPHEN MARK TOMPKINS On SAT, 24 JUN 1995 033542 GMT