Cherries are one of our daughter’s favorite foods. Every year on her birthday I make cherry pierogies, homemade of course. Cherry muffins are not as fancy as perogies, but yummy nevertheless.
One day she was down with a cold and craving some muffins – cherry muffins. We looked for a good recipe but did not really find what we wanted. So I made up a recipe based on one we loved. It was a hit! We used the organic unbleached all-purpose flour. However, as always I would recommend whole freshly ground spelt.
To fill the muffin pan I love to use a Scoop Spoon – it makes the task so easy and has no batter mess.
Muffins sure taste best right from the oven, and they went fast :).
- 1½ cup flour (We used organic unbleached wheat, freshly ground spelt is very yummy too)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (less if butter is salted)
- ½ cup sugar (preferably organic)
- 1 cup cherries (we used drained cherries from a jar)
- ¾ cup milk
- 1 egg
- ⅓ cup butter
- In a medium bowl, mix all the dry ingredients together, add the cherries
- If you have a high-speed blender, simply blend all wet ingredients for a minute or two. If you do not have a blender, In a separate bowl, whisk the egg, milk, and melted butter until well blended.
- Stir the egg and milk mixture into the dry mixture.
- Line with paper liners 12 muffin cups.
- Fill muffin cups about ⅔ full.
- Bake cherry muffins at 375° for 20 -25 minutes.
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