Marge Perry
August 13, 2012

For cakes, muffins and other quick breads, and tarts that have fruit, toss the fruit with just enough flour to coat it well before you add it to the batter. Also, the lighter the pieces are, the less likely they are to sink through the batter, so cutting them into smaller pieces can help, too. But even if the pieces are small, tossing them with a little flour is good insurance.

Recipe in photo: Blueberry-Lemon Muffins

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