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.
DRIED TART CHERRY AND ALMOND MUFFINS
Categories Bread Mixer Fruit Breakfast Brunch Bake Back to School Orange Cherry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 375°F. Butter ten 1/3-cup metal muffin cups. Bring juice to simmer in small saucepan. Remove from heat. Add cherries; let stand until softened, about 10 minutes.
- Mix flour, sugar, baking powder and salt in medium bowl. Using electric mixer, beat almond paste and melted butter in large bowl until well blended (mixture will still have some small pieces of almond paste). Add eggs 1 at a time, beating well after each addition. Mix in cherry mixture and orange peel. Add flour mixture and mix just until blended.
- Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean but slightly moist to touch, about 20 minutes. (Can be prepared 2 days ahead. Cool. Wrap muffins in foil and store at room temperature. Rewarm in foil in 350°F oven 5 minutes.) Serve warm.
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
CHOCOLATE CHERRY MUFFINS
After returning from a trip to Door County, Wisconsin loaded with dried cherries, I began looking for ways to use them. I developed this lower fat, whole grain, moist and delicious muffin with nutritious ingredients. It works well as an afternoon snack or on a brunch buffet. Everyone that tries them asks for the recipe! -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Brunch
Time 30m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Pour boiling water over cherries in a small bowl; let stand 15 minutes. Drain. Coarsely chop cherries; set aside., In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon. In another bowl, whisk eggs, bananas, oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in pecans and cherries. , Divide batter among 12 greased or paper-lined muffin cups. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 229 calories, Fat 11g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 347mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 3g fiber), Protein 4g protein.
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
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- Preheat the oven to 375°F. Line with paper, or lightly grease a 12-well muffin pan., Cream the butter and sugar until fluffy.
- Beat in the eggs, one at a time. Add the almond extract., Sift together the dry ingredients and add them to butter/sugar mixture alternately with milk.
- Sprinkle each muffin with a little granulated sugar, and bake for 25 to 30 minutes, or until muffins test done., Store at room temperature for 3 days, or freeze for up to a month.
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- Preheat the oven to 425°F. Spray two muffin pans with nonstick cooking spray (you'll use 8 cups in each pan).
- Make the streusel: Combine the brown sugar, flour and cinnamon in a small bowl; mix until well combined. Use your fingers to rub the butter into the dry mixture until the mixture is moistened and clumpy. Stir in the almonds. Place the streusel topping in the freezer until ready to use.
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