Cherry Buckwheat Muffins Food

CHERRY BUCKWHEAT MUFFINS

Cherry Buckwheat Muffins image

I love cocoa and cherries (like Black Forest cakes, etc) and try to add more whole grains (like buckwheat) in my foods. Sometimes I add pecans or walnuts to the muffins too.

Provided by Carol

Categories Quick Breads

Time 30m

Yield 15 muffins, 15 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup brown sugar
1/3 cup honey
2/3 cup oil
1 egg
1 cup buttermilk
2 teaspoons vanilla
1 1/2 cups flour
1 cup buckwheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup cocoa
1 pinch salt
1 3/4 cups dried cherries (I prefer to chop them into small pieces, but this is up to you)

Steps:

Whisk together brown sugar, honey, oil, egg, buttermilk, and vanilla.
Stir together dry ingredients and add to oil mixture, stirring just until combined.
Add cherries, scoop batter into muffin cups.
Bake in a 375º for 15-20 minutes or until tops are browned.
Allow to cool in pans for 5 minutes before removing to cooling racks.
15 muffins.

CHERRY MUFFIN

Cherry Muffin image

A Cherry stuffed muffin with a sweet crumb topping. I found this on another site listed as adapted from Food & Wine Magazine.

Provided by Slight Edge Chef

Categories Quick Breads

Time 40m

Yield 18 Muffins, 18 serving(s)

Number Of Ingredients 15

Ingredients

1 cup flour
3 tablespoons light brown sugar
2 tablespoons granulated sugar
1 teaspoon baking powder
1 pinch salt
6 tablespoons butter, melted
1 3/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup canola oil
3/4 cup whole milk
1 teaspoon vanilla
1 1/2 cups pitted sweet cherries

Steps:

1. Preheat oven to 375. Line muffin tins with liners or spray with cooking spray.
2. Make the crumb topping: In medium bowl, combine all dry ingredients. Stir in butter then pinch mixture until it forms pea size chunks.
3. Make the muffins: In a small bowl whisk the flour, baking powder and salt. In a large bowl, combine the sugar, eggs and oil and beat with a hand mixer until well combined. Beat in the milk and vanilla. Add the flour mix and beat on low speed until the batter is smooth. Stir in the cherries.
4. Spoon the batter into muffin tins filling about 3/4 full. Sprinkle crumb topping on each muffin and bake for about 30 minutes until a toothpick inserted in center comes out with a few moist crumbs attached.
5. Let cool for 10 minutes before removing from pan.

CHEERY CHERRY MUFFINS

Cheery Cherry Muffins image

We were very lucky to have once had a home with a cherry tree that produced an abundance of fresh baking cherries. I 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.

Provided by HeatherFeather

Categories Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

While cherries are still frozen, cut them into halves, then set aside to thaw and drain in a mesh colander over a bowl.
Cream butter and sugar using an electric mixer.
Add eggs, almond extract, and vanilla and beat well.
Crush 1/2 cup of the thawed cherries with a fork; add the mashed cherries to the batter.
Mix flour, baking powder, and salt in a separate bowl.
Fold half of the flour mixture into the butter mixture using a spatula; do not overmix.
Add half of the cream or milk, mixing just enough to combine.
Add remaining flour, then remaining milk; again avoid overmixing.
Fold in the remaining cherry halves.
Fill 12 paper-lined muffin tins with batter.
If desired, you may sprinkle the muffins with some extra sugar.
Bake in a preheated 375 F oven until golden brown, about 20-30 minutes.

CHERRY MUFFINS

Cherry Muffins image

Make and share this Cherry Muffins recipe from Food.com.

Provided by Dancer

Categories Quick Breads

Time 35m

Yield 9-10 large muffins.

Number Of Ingredients 9

Ingredients

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 bottle maraschino cherry, cut up
2 eggs
3 tablespoons melted butter
1/2 cup cherry juice
1/2 cup milk, combined with cherry juice

Steps:

Prepare pans.
Stir together dry ingredients& add the cherries.
Mix eggs, cherry liquid& melted butter.
Add the dry mix to the wet mix until just combined.
Bake for 15 to 20 minutes at 375 degrees.

Nutrition Facts : Calories 177.9, Fat 5.6, SaturatedFat 3.1, Cholesterol 53.4, Sodium 266.6, Carbohydrate 28, Fiber 0.6, Sugar 11.2, Protein 4

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