My parents generously offered to let us come pick cherries from their small orchard on their property. As cherries are so expensive at the store and they really aren't in the budget, I quickly jumped at the opportunity to volunteer my husband. (Not really the outdoorsy type...) I am not sure of the exact variety, but I do know they are not Bing cherries. I love to eat the Bings and these just aren't as good for eating. But they are good for baking! I came home and made a cherry pie, which was scrumptious! I still had plenty left over so this morning I made cherry muffins. They were quite tasty as well. Definitely a recipe to try.
Fresh Cherry Muffins
1/4 cup butter, melted
3/4 cup milk
1 3/4 cup flour
3/4 cup cherries, pitted and quartered
1/2 cup brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
Heat oven to 400 degrees. Grease bottoms of muffin cups or line with paper liners.
Beat butter, milk and egg in large bowl. Stir in remaining ingredients just until flour is moistened. Divide batter into muffin cups and sprinkle with topping listed below. Bake for about 18-22 minutes. Makes about 1 dozen.
1/4 cup brown sugar
1/2 teaspoon cinnamon
Mix brown sugar and cinnamon and top muffins prior to baking. Enjoy!
Trying to use up some fresh cherries? I also created a recipe for Fresh Cherry Scones with a Sweet Almond Glaze you might be interested in as well.
For other great recipes, go to the Grocery Cart Challenge!