Dried Cherry Muffins Recipe

Dried Cherry Muffins Recipe photo by Taste of Home

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Try this luscious muffin that stars sweet-tart dried cherries for breakfast or brunch, suggests Sandra Wagner of Chicago, Illinois.

This recipe is:

Quick

Diabetic Friendly

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Dried Cherry Muffins Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

4-1/2 teaspoons shortening
1/3 cup sugar
1 egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1/4 cup dried cherries or cranberries, halved

Directions

In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries.
Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 6 muffins.

Nutritional Analysis: One muffin equals 184 calories, 4 g fat (1 g saturated fat), 36 mg cholesterol, 226 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Dried Cherry Muffins in Cooking for 2 Winter 2005, p55

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