| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Wisconsin | Muffins, Breads | 12 | Servings |
INGREDIENTS
| 1/3 | c | Granulated sugar |
| 1/2 | ts | Ground cinnamon |
| 2 1/2 | c | Unbleached flour |
| 1 | ts | Baking soda |
| 3 | ts | Baking powder |
| 1/2 | ts | Ground cinnamon |
| pn | Salt | |
| 1 1/3 | c | Light brown sugar; firmly packed |
| 2 | Egg whites; beaten until frothy | |
| 2/3 | c | Vegetable oil |
| 1 | c | Buttermilk |
| 2 | ts | Vanilla extract |
| 1/4 | ts | Almond extract |
| 1 3/4 | c | Frozen tart cherries; lightly packed |
INSTRUCTIONS
TOPPING MUFFINS Mix topping ingredients; set aside. Grease 12 cup muffin pan lightly; use liners if necessary. Whisk flour, baking soda, baking powder, cinnamon, salt and sugar in large bowl; set aside. Whisk beaten egg whites, oil, buttermilk and extracts together in medium bowl. Fold frozen cherries into dry ingredients; add egg white mixture and fold in gently, stirring just to blend. Fill muffin cups, sprinkle topping over batter in each muffin cup. Bake 15 minutes at 400 degrees on middle rack. Reduce heat to 350 degrees and bake 10 to 12 minutes longer, until muffins are golden brown. Let muffins cool 5 minutes in pan, then transfer to wire rack. Serve warm or at room temperature. Source: Wisconsin Red Cherry Growers Association. Mary E. Muchenberger won the 1994 Wisconsin State Cherry Recipe Contest with this recipe. Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999
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