Cherry Vanilla Mini Muffins Recipe

Cherry Vanilla Mini Muffins Recipe photo by Taste of Home

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"Mini muffins are great for packing into lunch boxes, having on hand for after-school snacks and eating on the road," says Nancy Zimmerman of Cape May Court House, New Jersey. "These sweet and colorful muffins are easy to prepare, so they're ideal for busy days."

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Cherry Vanilla Mini Muffins Recipe

Prep/Total Time: 30 min.

Yield: 15 Servings

15 15 30

Ingredients

1-2/3 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup (8 ounces) vanilla yogurt
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup maraschino cherries, chopped

Directions

In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt. In another bowl, beat the egg, yogurt, butter and vanilla; stir into dry ingredients just until moistened. Fold in cherries.
Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 400° for 13-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Yield: about 2-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 127 calories, 4 g fat (2 g saturated fat), 24 mg cholesterol, 184 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cherry Vanilla Mini Muffins in Country Woman November/December 2001, p19

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas