Dried Cherry Muffins

Name: Dried Cherry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 muffins.
Ingredients: 4-1/2 teaspoons shortening; 1/3 cup sugar; 1 large 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

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

Ingredients

4-1/2 teaspoons shortening
1/3 cup sugar
1 large 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 in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

Nutrition Facts

1 each: 184 calories, 4g fat (1g saturated fat), 36mg cholesterol, 226mg sodium, 32g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews

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Average Rating:

Lady Fingers

Jan 21, 2018

These are great! Literally 30 minutes from starting the prep until they came out of the oven, and with a small household, I always appreciate a recipe for 6, instead of 12 muffins.I used local dried cherries, which were plump and soft. If your dried fruit has turned hard, try drizzling a teaspoon of hot water over it before you make the batter.
kimspacc

Jul 9, 2014

I made the dried cranberry variation suggested by the editors and found that the muffin cups needed to be filled half-full, not three-quarters full, for a yield of 6. They rose well, were moist and looked pretty. But, I could taste a baking soda flavor, which I didn't care for.