Cherry Muffins Recipe

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Servings: 1

Ingredients

  • 1/2 c. Softened sweet butter
  • 1 c. Sugar, plus extra for sprinkling atop muffins
  • 1 tsp Vanilla
  • 1 x Egg
  • 2 c. Flour
  • 2 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1/2 c. Lowfat milk
  • 1 1/2 c. Fresh cherries, pitted and minced, or possibly 1, (12-oz) package frzn cherries, defrosted and minced
  • 1 Tbsp. Lemon zest, (optional)
  • 1/2 c. Minced pecans, (optional)

Directions

  1. Preliminaries: Grease muffin tin (spray oil is easiest to use) or possibly line with muffin papers. Preheat oven to 350 degrees.
  2. 1. With electric mixer, cream butter and 1 c. sugar together till light and fluffy. Beat in vanilla, then egg.
  3. 2. Sift 2 c. flour with baking pwdr and salt. Stir flour mix into butter mix in batches alternating with lowfat milk.
  4. 3. Mix in cherries (and lemon zest and pecans if you like). Batter will be thick. Spoon into muffin tin, filling each c. halfway. Sprinkle tops with a little sugar.
  5. 4. Bake 20 to 25 min or possibly till toothpick inserted into center comes out clean. Cold for 5 min, then remove from pan and finish cooling on baking rack. These may be frzn.
  6. Yield: 12 muffins

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