| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Softened sweet butter |
| 1 |
c |
Sugar; plus extra for sprinkling atop muffins |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg |
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 1 1/2 |
c |
Fresh cherries; pitted and chopped, or 1, (12-ounce) package frozen cherries, defrosted and chopped |
| 1 |
tb |
Lemon zest; (optional) |
| 1/2 |
c |
Chopped pecans; (optional) |
INSTRUCTIONS
Notes: From Orange County Register
Preliminaries: Grease muffin tin (spray oil is easiest to use) or line with
muffin papers. Preheat oven to 350 degrees.
1. With electric mixer, cream butter and 1 cup sugar together until light
and fluffy. Beat in vanilla, then egg.
2. Sift 2 cups flour with baking powder and salt. Stir flour mixture into
butter mixture in batches alternating with milk.
3. Fold in cherries (and lemon zest and pecans if desired). Batter will be
thick. Spoon into muffin tin, filling each cup halfway. Sprinkle tops with
a little sugar.
4. Bake 20 to 25 minutes or until toothpick inserted into center comes out
clean. Cool for 5 minutes, then remove from pan and finish cooling on
baking rack. These may be frozen.
Yield: 12 muffins
Nutritional information (per serving): 235 calories, 8.8 grams fat, 5.2
grams saturated fat, 40 milligrams cholesterol, 219 milligrams sodium, 34
percent calories from fat
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 29,
1998
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