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Dried Cherry Muffins
1 c dried cherries, pitted
1 c buttermilk
1 3/4 c unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
pinch salt
8 tbs (1 stick) unsalted butter, at room temperature
3/4 c sugar
2 eggs, lightly beaten

Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes. Preheat the oven to 350 degrees. Generously butter 18 muffin cups or line them with paper liners. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, cream together the butter and sugar. Add the eggs and mix thoroughly. Make a well in the center of the dry ingredients, and spoon the cherries and buttermilk into it. Then add the butter-sugar mixture. Mix until thoroughly blended - but do not overmix. Fill the cups two thirds full with the batter, and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Transfer the muffins to a wire rack and allow them to cool.