lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, July 14, 2014

Cherry Sour Cream Muffins

Cherry Sour Cream Muffins
My mom had a hip replacement last week and Miss F is obsessed with pitting cherries with our new cherry pitter, so it seemed perfect to make a batch of cherry muffins to take to her for breakfasts. Miss F was very insistent that the muffins be divided evenly, four for her, four for Grammy and four for Grandad. I love baking with sour cream, it is so easy and the results are fantastic. I adapted this recipe from a blueberry muffin recipe from Food and Wine magazine.  I am going to be so sad when cherry season is over, it is the best time of the year for fruit. 
Cherry Sour Cream Muffins

1 ½ cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 large egg
¾ cup sugar
1 tablespoon unsalted butter, melted
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup cherries, stemmed, pitted and halved

Preheat the oven to 375 degrees. Line a 12 cup muffin pan with paper liners. In a medium bowl, whisk the flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream and vanilla until blended. Add the dry ingredients and beat at low speed until almost blended. Using a rubber spatula, fold the cherries into the batter.

Fill the muffin cups three-fourths full of batter. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.
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1 comment:

Mom said...

The muffins were scrumptious...especially with the pitted cherries. Thanks for sharing!

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