Ingredients
-
2 1/2
-
1/2
-
1
-
2
-
1
-
1/2
-
2
-
2
-
1/2
-
1/2
-
-
-
-
-
Directions
Cheery Cherry Muffins,We were very lucky to have once had a home with a cherry tree that produced an abundance of fresh baking cherries. used to make these muffins a lot when I had fresh cherries on hand, and I kept bags of them in the freezer pre-measured for this recipe. These are not sweet eating cherries – these are baking cherries. The original recipe came from a flyer from the Cherry Marketing Institute.,Delicious! I have a Montmorency Cherry tree and it produced an abundance of cherries last spring. I wanted a new way to use the cherries I had frozen, and this recipe was exactly what I was looking for. The only change I made was that used 1 tsp vanilla extract and 1/2 tsp almond extract. I will be making these again! Thanks!,Realy nice muffin. Good texture. used the Almond extract. I will use Vanilla only the next time I make the Cherry Muffins. DH loved them. I wanted more of a Cherry taste. I’ll see if I can make a better balance.
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Steps
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1
Done
|
While Cherries Are Still Frozen, Cut Them Into Halves, Then Set Aside to Thaw and Drain in a Mesh Colander Over a Bowl. |
|
2
Done
|
Cream Butter and Sugar Using an Electric Mixer. |
|
3
Done
|
Add Eggs, Almond Extract, and Vanilla and Beat Well. |
|
4
Done
|
Crush 1/2 Cup of the Thawed Cherries With a Fork; Add the Mashed Cherries to the Batter. |
|
5
Done
|
Mix Flour, Baking Powder, and Salt in a Separate Bowl. |
|
6
Done
|
Fold Half of the Flour Mixture Into the Butter Mixture Using a Spatula; Do not Overmix. |
|
7
Done
|
Add Half of the Cream or Milk, Mixing Just Enough to Combine. |
|
8
Done
|
Add Remaining Flour, Then Remaining Milk; Again Avoid Overmixing. |
|
9
Done
|
Fold in the Remaining Cherry Halves. |
|
10
Done
|
Fill 12 Paper-Lined Muffin Tins With Batter. |
