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Cheery Cherry Muffins

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Ingredients

Adjust Servings:
2 1/2 cups frozen unsweetened tart red cherries, pitted,divided
1/2 cup sweet unsalted butter
1 cup sugar
2 eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup half-and-half cream, whole milk or 1/2 cup light cream

Nutritional information

249.9
Calories
89 g
Calories From Fat
10 g
Total Fat
5.9 g
Saturated Fat
55.1 mg
Cholesterol
175.4 mg
Sodium
36.9 g
Carbs
1.1 g
Dietary Fiber
19.7 g
Sugars
3.9 g
Protein
99 g
Serving Size

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Cheery Cherry Muffins

Features:
    Cuisine:

    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!

    • 65 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    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

    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.

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