Title: Muffins ( Dried Cherry )
Categories: Breads
Yield: 12 servings
MMMMM--------------------------TOPPING-------------------------------
1/4 c All-purpose flour
2 tb Granulated sugar
1/4 ts Ground cinnamon
1 tb Butter or margarine
MMMMM--------------------------MUFFINS-------------------------------
2 c All-purpose flour
1/2 c Granulated sugar
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 Egg
1 c Sour cream
1/3 c Vegetable oil
1/2 c Milk
1 c Dried tart cherries
1/2 c Pecans
1. Preheat oven to 375 degrees F. 2. For the topping, combine flour,
sugar and cinnamon in a small bowl; mix well. Cut in butter until
mixture resembles coarse crumbs; set aside. 3. 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. 4. 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. 5. Bake in a preheated 375
degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.
Categories: Breads
Yield: 12 servings
MMMMM--------------------------TOPPING-------------------------------
1/4 c All-purpose flour
2 tb Granulated sugar
1/4 ts Ground cinnamon
1 tb Butter or margarine
MMMMM--------------------------MUFFINS-------------------------------
2 c All-purpose flour
1/2 c Granulated sugar
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 Egg
1 c Sour cream
1/3 c Vegetable oil
1/2 c Milk
1 c Dried tart cherries
1/2 c Pecans
1. Preheat oven to 375 degrees F. 2. For the topping, combine flour,
sugar and cinnamon in a small bowl; mix well. Cut in butter until
mixture resembles coarse crumbs; set aside. 3. 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. 4. 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. 5. Bake in a preheated 375
degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.
