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.
DRIED CHERRY MUFFINS
Make and share this Dried Cherry Muffins recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.
- For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined.
- Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
- Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.
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
DRIED CHERRY ALMOND MUFFINS
My friend, Biscuit, had sent me some lovely, dried, Mount Rainier cherries and I wanted to use them in a muffin. I found Mean Chef's Recipe #41601 here and used that as a jumping off point. As my cooking/baking is wont to do, the recipe morphed quite substantially from the original, but kept the basic integrity of Mean's recipe. The cherries are the star of the show here- plump and full of flavour. I wanted to add another 'flavour' to the muffin that would set off the cherries and thought of the almond paste in the cupboard, and that went in too. Ingredients were changed and adjusted here and there...I cut the sugar back to half a cup as I figured the fruit and almond paste would provide lots of added sweetness and, well, please try it. You will be pleased.
Provided by evelynathens
Categories Quick Breads
Time 45m
Yield 16-18 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350F (175C). Line 2 muffin tins with muffin liners. I got 16 nicely-sized muffins out of this recipe. Half fill any empty muffin containers with water to distribute heat while baking.
- Toss the dried fruit and almond paste with the 2 tblsps of flour to coat. Set aside.
- Combine all the wet ingredients in a bowl and whisk to blend.
- Combine all the dry ingredients in a large bowl and whisk to combine and distribute well.
- Add wet ingredients to dry and stir to mix. Stir in dried fruit and almond paste. Do not overmix. You will have a very thick batter.
- Fill muffin tins to just above top of liner (easy to do as batter is so thick).
- Bake for 25-30 minutes, or until golden and test done with a toothpick.
Nutrition Facts : Calories 323.5, Fat 17.3, SaturatedFat 8.2, Cholesterol 77.4, Sodium 410.3, Carbohydrate 36.4, Fiber 1.7, Sugar 13, Protein 6.4
MEAN CHEF'S DRIED CHERRY CORN MUFFINS
Make and share this Mean Chef's Dried Cherry Corn Muffins recipe from Food.com.
Provided by Bliss
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Spray a 12 cup muffin tin.
- Place cherries and 1 tbl flour in bowl, toss and set aside.
- Combine milk, melted butter and eggs in a bowl.
- Set aside.
- In bowl of mixer combine flour, sugar, cornmeal, baking powder and salt.
- Mix with paddle to blend.
- Add milk mixture and mix on low until just blended.
- Add cherries and mix to combine.
- Spoon into muffin tin.
- Bake until tests done.
- Remove muffins from pan to cool.
DRIED CHERRY MUFFINS
this is a recipe handed down from my mom.
Provided by Wallace Hale
Categories Other Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. mix the cherries and buttermilk to well combined in a small bowl, and put aside to soak for 30 minutes. Preheat you oven to 350 degrees f.
- 2. Generously butter 18 muffin cups. In a large bowl, sift together flour, baking powder, baking soda, and salt. in another bowl, cream together the butter and sugar. Add the eggs and mix very well.
- 3. Make a well in center of the dry ingredients, and spoon the cherries and buttermilk in it. Then add the butter-sugar mixture. Mix until well blended- but do not overmix.
- 4. Fill the cups two thirds full with the batter, and bake till a toothpick inserted in the center comes out clean, 18 to 20 minutes. transfer muffins to wire rack to cool. serve
DRIED CHERRY MUFFINS
Make and share this Dried Cherry Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 35m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes.
- Preheat the oven to 350 degrees.
- Spray 18 muffin cups with nonstick spray or line them with paper liners and set aside.
- In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.
- In a measuring cup, combine the egg substitute, applesauce and almond extract.
- Make a well in the center of the dry ingredients, and spoon the buttermilk and cherries into it.
- Then add the egg-substitute mixture.
- Mix until thoroughly blended, but do not overmix.
- Fill the prepared muffin cups two-thirds full with batter, and bake for 18 to 20 minutes in the preheated oven, or until the top springs back when touched lightly with a fingertip.
- Transfer to a wire rack to cool.
Nutrition Facts : Calories 91.3, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.6, Sodium 153.4, Carbohydrate 19.2, Fiber 0.4, Sugar 9.1, Protein 2.5
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