| 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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