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Muffins, Sour Cherry (D/P, TNT)
Source: Toronto Star 2001
Yield: 12

1-1/2 cups pitted sour cherries, drained
2-1/2 cups flour
1/3 cup sugar
1/3 cup brown sugar
1 tbsp. baking powder
1 tsp. salt
1 cup milk or pareve milk
1/2 cup oil
1 egg

In a large bowl, gently mix cherries with flour, both types of sugar, baking powder, and salt. In another bowl whisk together the milk, oil, and egg. Gently add to cherry mixture until just combined.

Place a heaping 1/4 cup batter into each muffin cup (either lined with a paper baking cup or sprayed). Bake at 375°F, 23 to 25 minutes. Cool and enjoy.

Poster's Notes:
I use fresh sour cherries but I'm sure that canned ones would do just as well.

Posted by Carol Alter

Nutritional Info Per Serving: N/A