Good morning Folks ~ We had some fresh cherries on hand so I googled cherry muffins and the recipe below is from Southern Food
These are great! I want to try the recipe using apples, blueberries, strawberries, peaches, plums in place of cherries in the recipe, adding whatever spices needed also
Chunky Cherry Muffins
Use fresh or frozen cherries in these delicious muffins.
Ingredients:
* 1 1/2 cups all-purpose flour
* 1 cup old-fashioned rolled oats
* 3 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 3/4 cup light brown sugar, packed
* 2 large eggs
* 6 tablespoons butter, melted
* 1 teaspoon vanilla (I also added 1/4 tsp. rum flavoring)
* 3/4 cup buttermilk; low fat is fine
* 1 1/2 cups coarsely chopped cherries, about 8 ounces
* 3/4 cup chopped pecans
Preparation:
Line muffin cups with paper liners or spray well with a baking spray. Heat oven to 375°.
In a large bowl, combine flour, oats, baking powder, soda, salt, and brown sugar, stirring to blend. Whisk eggs with butter and vanilla; stir into the dry ingredients along with buttermilk. Stir until blended. Stir in chopped cherries and pecans.
Fill muffin cups about almost to tops of papers. Bake for 20 to 24 minutes, or until browned and the tops spring back when pressed lightly with a finger.
Makes 12 to 15.
These are great! I want to try the recipe using apples, blueberries, strawberries, peaches, plums in place of cherries in the recipe, adding whatever spices needed also
Chunky Cherry Muffins
Use fresh or frozen cherries in these delicious muffins.
Ingredients:
* 1 1/2 cups all-purpose flour
* 1 cup old-fashioned rolled oats
* 3 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 3/4 cup light brown sugar, packed
* 2 large eggs
* 6 tablespoons butter, melted
* 1 teaspoon vanilla (I also added 1/4 tsp. rum flavoring)
* 3/4 cup buttermilk; low fat is fine
* 1 1/2 cups coarsely chopped cherries, about 8 ounces
* 3/4 cup chopped pecans
Preparation:
Line muffin cups with paper liners or spray well with a baking spray. Heat oven to 375°.
In a large bowl, combine flour, oats, baking powder, soda, salt, and brown sugar, stirring to blend. Whisk eggs with butter and vanilla; stir into the dry ingredients along with buttermilk. Stir until blended. Stir in chopped cherries and pecans.
Fill muffin cups about almost to tops of papers. Bake for 20 to 24 minutes, or until browned and the tops spring back when pressed lightly with a finger.
Makes 12 to 15.
As for butter versus margarine,
I trust cows more than chemists.
Joan Gussow
I trust cows more than chemists.
Joan Gussow
Zone 10 ~ s.e. FL
