I have a good friend who adores dessert. Dessert makes her inordinately happy. All dessert. Well almost all - cake type things that are a little dry, or even thinking about being dry, just don't cut it.
So, when I decided to make cherry muffins the other night, I could see the disappointment flash across her face (even though she tried hard to hide it). Just to be safe, I made her a side of whipped cream to slather on the muffins in case they were too dry for her.
After her first bite of muffin, she lit up and said I should make sure and tell you something. Rather than paraphrase, I'll let her tell you. Her exact words were, "you know how with most muffins, only the top is really good and the rest is just kind of dry and boring? Well these muffins are delicious all the way through!"
I used frozen cherries for this recipe. I've found that using the fruit frozen works better in baked goods than thawing it first. For reasons that I can't explain, frozen fruit works perfectly and thawed fruit turns into a watery mess that dyes the dough strange colors. Fresh is, of course, great too, but then you're limited by the seasons. Given the time of year, cherry muffins would be out of the question at this moment. If you're lucky enough to have access to a Costco, that store is a bonanza of relatively inexpensive frozen organic berries and fruits. These muffins feature their incredible frozen organic cherries.
This is an extremely easy, one bowl recipe. These muffins also are perfect frozen. Let them cool completely, put them in a gallon size bag or metal cookie tin, and freeze them. To warm up, just take out however many muffins you want, and heat on 350 until the middle is warm. They sometimes get a little brown on top as they are reheated and that makes them especially yummy. As my friend said, you definitely don't have to worry about them being dry!
So, when I decided to make cherry muffins the other night, I could see the disappointment flash across her face (even though she tried hard to hide it). Just to be safe, I made her a side of whipped cream to slather on the muffins in case they were too dry for her.
After her first bite of muffin, she lit up and said I should make sure and tell you something. Rather than paraphrase, I'll let her tell you. Her exact words were, "you know how with most muffins, only the top is really good and the rest is just kind of dry and boring? Well these muffins are delicious all the way through!"
I used frozen cherries for this recipe. I've found that using the fruit frozen works better in baked goods than thawing it first. For reasons that I can't explain, frozen fruit works perfectly and thawed fruit turns into a watery mess that dyes the dough strange colors. Fresh is, of course, great too, but then you're limited by the seasons. Given the time of year, cherry muffins would be out of the question at this moment. If you're lucky enough to have access to a Costco, that store is a bonanza of relatively inexpensive frozen organic berries and fruits. These muffins feature their incredible frozen organic cherries.
This is an extremely easy, one bowl recipe. These muffins also are perfect frozen. Let them cool completely, put them in a gallon size bag or metal cookie tin, and freeze them. To warm up, just take out however many muffins you want, and heat on 350 until the middle is warm. They sometimes get a little brown on top as they are reheated and that makes them especially yummy. As my friend said, you definitely don't have to worry about them being dry!
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