Dried Cherry Muffins

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.


	\| home \| back to Muffins \| 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.