Thursday, July 06, 2006

Black Cherry Cinnamon Muffins

2 eggs
2/3 cup sugar
1/2 cup milk
1/4 cup plain yogurt
1 teaspoon vanilla
1/2 stick butter, melted and cooled
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups black cherries, pitted and cut into pieces

Preheat oven to 375 degrees F. Grease muffin tins or line with paper cups.
In a large mixing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk.
In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in cherries.
Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tester comes out clean. Invert and cool on rack.
Makes 12

If you have leftovers, you can store them in the freezer for up to a month and reheat the muffins in the oven at 350 degrees F for 10 minutes.

Recipe by Jacki Wolfe

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