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DRIED CHERRY MUFFINS

Muffins complement any meal from breakfast to dinner.
Makes 12 muffins.

Topping:
• 1/4 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon butter or margarine

Muffins:
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2/3 cup sour cream
• 1/3 cup vegetable oil
• 1/3 cup milk
• 1 cup dried tart cherries
• 1/2 cup coarsely chopped pecans


Directions
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; set aside.

In a large mixing bowl, combine eggs, sour cream, oil and milk.

Beat with electric mixer at medium speed 2 minutes, or until combined.

Add flour mix; beat just until combined. Stir in cherries and pecans.

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 oven 18 to 20 minutes, or until light brown.


Cherry Marketing Institute www.cherrymkt.org
 

 

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