DRIED CHERRY MUFFINS
Try this luscious muffin that stars sweet-tart dried cherries for breakfast or brunch, suggests Sandra Wagner of Chicago, Illinois.
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 8
Steps:
- In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries., Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 184 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 4g protein.
DRIED CHERRY MUFFINS
Make and share this Dried Cherry Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 35m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes.
- Preheat the oven to 350 degrees.
- Spray 18 muffin cups with nonstick spray or line them with paper liners and set aside.
- In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.
- In a measuring cup, combine the egg substitute, applesauce and almond extract.
- Make a well in the center of the dry ingredients, and spoon the buttermilk and cherries into it.
- Then add the egg-substitute mixture.
- Mix until thoroughly blended, but do not overmix.
- Fill the prepared muffin cups two-thirds full with batter, and bake for 18 to 20 minutes in the preheated oven, or until the top springs back when touched lightly with a fingertip.
- Transfer to a wire rack to cool.
Nutrition Facts : Calories 91.3, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.6, Sodium 153.4, Carbohydrate 19.2, Fiber 0.4, Sugar 9.1, Protein 2.5
DRIED CHERRY MUFFINS
Make and share this Dried Cherry Muffins recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.
- For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined.
- Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
- Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.
FRESH CHERRY MUFFINS
This recipe came about from an abundance of fresh cherries and some hungry summertime kids! Enjoy!
Provided by MRSPARKERII
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
- Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
- Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
- Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 28 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 187.1 mg, Sugar 15.6 g
DRIED TART CHERRY AND ALMOND MUFFINS
Categories Bread Mixer Fruit Breakfast Brunch Bake Back to School Orange Cherry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 375°F. Butter ten 1/3-cup metal muffin cups. Bring juice to simmer in small saucepan. Remove from heat. Add cherries; let stand until softened, about 10 minutes.
- Mix flour, sugar, baking powder and salt in medium bowl. Using electric mixer, beat almond paste and melted butter in large bowl until well blended (mixture will still have some small pieces of almond paste). Add eggs 1 at a time, beating well after each addition. Mix in cherry mixture and orange peel. Add flour mixture and mix just until blended.
- Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean but slightly moist to touch, about 20 minutes. (Can be prepared 2 days ahead. Cool. Wrap muffins in foil and store at room temperature. Rewarm in foil in 350°F oven 5 minutes.) Serve warm.
CHOCOLATE CHERRY MUFFINS
Store-bought baking mix is a handy starting point for these muffins that are chock full of chocolate and tart dried cherries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
- Whisk together baking mix and sugar. In a large bowl, whisk together applesauce, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in chocolate and cherries.
- Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.
Nutrition Facts : Calories 200 g, Fat 9 g, Fiber 1 g, Protein 3 g, SaturatedFat 3 g
DRIED CHERRY ALMOND MUFFINS
My friend, Biscuit, had sent me some lovely, dried, Mount Rainier cherries and I wanted to use them in a muffin. I found Mean Chef's Recipe #41601 here and used that as a jumping off point. As my cooking/baking is wont to do, the recipe morphed quite substantially from the original, but kept the basic integrity of Mean's recipe. The cherries are the star of the show here- plump and full of flavour. I wanted to add another 'flavour' to the muffin that would set off the cherries and thought of the almond paste in the cupboard, and that went in too. Ingredients were changed and adjusted here and there...I cut the sugar back to half a cup as I figured the fruit and almond paste would provide lots of added sweetness and, well, please try it. You will be pleased.
Provided by evelynathens
Categories Quick Breads
Time 45m
Yield 16-18 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350F (175C). Line 2 muffin tins with muffin liners. I got 16 nicely-sized muffins out of this recipe. Half fill any empty muffin containers with water to distribute heat while baking.
- Toss the dried fruit and almond paste with the 2 tblsps of flour to coat. Set aside.
- Combine all the wet ingredients in a bowl and whisk to blend.
- Combine all the dry ingredients in a large bowl and whisk to combine and distribute well.
- Add wet ingredients to dry and stir to mix. Stir in dried fruit and almond paste. Do not overmix. You will have a very thick batter.
- Fill muffin tins to just above top of liner (easy to do as batter is so thick).
- Bake for 25-30 minutes, or until golden and test done with a toothpick.
Nutrition Facts : Calories 323.5, Fat 17.3, SaturatedFat 8.2, Cholesterol 77.4, Sodium 410.3, Carbohydrate 36.4, Fiber 1.7, Sugar 13, Protein 6.4
CHOCOLATE CHIP CHERRY MUFFINS
I created these muffins this morning when I couldn't find a recipe for what I wanted. I get my dried cherries from nutsonline.com, and they are very moist (for a dried fruit, that is), so I didn't need to plump them first. Because there is so little fat in the batter, muffin papers will stick, so grease your muffin cups well. These do not rise very high, but they taste wonderful.
Provided by emily hauer
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Grease a 12-cup muffin pan.
- Mix whole wheat pastry flour, baking powder, and salt in a large bowl.
- In a slightly smaller bowl mix milk, vanilla yogurt, egg whites, brown sugar, and almond extract.
- Pour wet ingredients on top of dry ingredients. Mix until dry ingredients are just barely moistened.
- Gently fold in chocolate chips and dried cherries.
- Spoon into muffin cups, about 2/3 full.
- Bake for 18 to 20 minutes, until toothpick comes out clean.
- Let rest in muffin pan for 5 minutes, then remove the muffins and place them on a cooling rack.
Nutrition Facts : Calories 126, Fat 2.7, SaturatedFat 1.5, Cholesterol 1, Sodium 291.4, Carbohydrate 23.5, Fiber 2.6, Sugar 10, Protein 4
MEAN CHEF'S DRIED CHERRY CORN MUFFINS
Make and share this Mean Chef's Dried Cherry Corn Muffins recipe from Food.com.
Provided by Bliss
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Spray a 12 cup muffin tin.
- Place cherries and 1 tbl flour in bowl, toss and set aside.
- Combine milk, melted butter and eggs in a bowl.
- Set aside.
- In bowl of mixer combine flour, sugar, cornmeal, baking powder and salt.
- Mix with paddle to blend.
- Add milk mixture and mix on low until just blended.
- Add cherries and mix to combine.
- Spoon into muffin tin.
- Bake until tests done.
- Remove muffins from pan to cool.
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