DRIED CHERRY MUFFINS
Try this luscious muffin that stars sweet-tart dried cherries for breakfast or brunch, suggests Sandra Wagner of Chicago, Illinois.
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 8
Steps:
- In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries., Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 184 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 4g protein.
CHERRY MUFFIN
A Cherry stuffed muffin with a sweet crumb topping. I found this on another site listed as adapted from Food & Wine Magazine.
Provided by Slight Edge Chef
Categories Quick Breads
Time 40m
Yield 18 Muffins, 18 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375. Line muffin tins with liners or spray with cooking spray.
- 2. Make the crumb topping: In medium bowl, combine all dry ingredients. Stir in butter then pinch mixture until it forms pea size chunks.
- 3. Make the muffins: In a small bowl whisk the flour, baking powder and salt. In a large bowl, combine the sugar, eggs and oil and beat with a hand mixer until well combined. Beat in the milk and vanilla. Add the flour mix and beat on low speed until the batter is smooth. Stir in the cherries.
- 4. Spoon the batter into muffin tins filling about 3/4 full. Sprinkle crumb topping on each muffin and bake for about 30 minutes until a toothpick inserted in center comes out with a few moist crumbs attached.
- 5. Let cool for 10 minutes before removing from pan.
FRESH CHERRY MUFFINS
This recipe came about from an abundance of fresh cherries and some hungry summertime kids! Enjoy!
Provided by MRSPARKERII
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
- Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
- Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
- Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 28 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 187.1 mg, Sugar 15.6 g
BANANA CHERRY CUSTARD MUFFINS
Provided by Valerie Bertinelli
Time 30m
Yield 12 muffins
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Line a plate with 2 layers of paper towels and place the cherries on top to dry briefly.
- Put the bananas in a large bowl and mash them very thoroughly with a fork. Add the vanilla and mix and mash to combine. Add the eggs and whisk until well beaten.
- Divide the cherries evenly among the muffin cups, then pour in the banana custard (each cup will be about three-quarters full). Bake until the muffins are domed and set, 12 to 14 minutes.
- Run a thin knife around the edge of each muffin and remove with a small offset spatula. Cool slightly. Dust with powdered sugar if using and serve.
BLANCHE'S MINIATURE CHERRY MUFFINS
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 36 to 40 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Grease the cups of 2 mini-muffin tins and set aside.
- Cream the butter and brown and granulated sugars. Add the beaten egg yolks, flour, baking powder and 3 tablespoons of the cherry juice, blending well. Fold in the egg whites. Sprinkle 1/4 teaspoon of chopped pecans in the bottom of each muffin cup. Spoon in 2 teaspoons of batter, then place half a cherry in the center of the batter. Sprinkle a few pieces of chopped pecan on top of each muffin. Bake for 10 minutes, then remove from the tins and dust the muffins with powdered sugar while hot, so the sugar melts in.
CHERRY MUFFINS
Make and share this Cherry Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 35m
Yield 9-10 large muffins.
Number Of Ingredients 9
Steps:
- Prepare pans.
- Stir together dry ingredients& add the cherries.
- Mix eggs, cherry liquid& melted butter.
- Add the dry mix to the wet mix until just combined.
- Bake for 15 to 20 minutes at 375 degrees.
Nutrition Facts : Calories 177.9, Fat 5.6, SaturatedFat 3.1, Cholesterol 53.4, Sodium 266.6, Carbohydrate 28, Fiber 0.6, Sugar 11.2, Protein 4
CHERRY COBBLER MUFFINS
All the best of cherry cobbler in a muffin. Any type of fruit pie filling can be substituted with just a little bit of processor pulsing.
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes
Time 37m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper baking cups.
- Stir together the baking mix, white sugar, egg, and milk in a bowl just until combined. Stir in 1/2 of the cherry pie filling. Fill the lined muffin cups 2/3 full. Top each muffin with 3 cherries from the remaining cherry pie filling.
- Mix flour, brown sugar, melted butter, and cinnamon together in a small bowl with a fork until crumbly. Sprinkle evenly over unbaked muffins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 37.6 g, Cholesterol 21.7 mg, Fat 5.7 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 287.2 mg, Sugar 9.7 g
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