I have been making these cherry delights for close to 30 years. The recipe was given to me by a friend I think. The thing about recipes given that long ago, you sometimes forget where you got them! . Sour cherries are plentiful in summer. My father had a small orchard and planted several sour cherry trees that produced the most beautiful dark red cherries. I pick and seed them in the summer and freeze them to make these beautiful muffins. Muffins? They are more like mini cakes!
INGREDIENTS
2 cups frozen sour cherries, thawed and drained
1/2 cup sugar
1/4 cup melted butter
Mix together well and fill into a muffin tin a tablespoon at a time. Fill only 10 of the muffin slots.
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sugar
Mix the dry ingredients together
1 egg
3/4 cup milk
1/4 cup melted butter
1 teaspoon vanilla
Mix the wet ingredients together and add them all at once to the dry ingredients.
Gently mix to a batter and spoon onto the cherries in the muffin tins.
They will appear full
Bake at 375F for 20 minutes
Remove from the oven and using a cookie sheet turn the tray upside down on the cookie sheet
Gently raise the muffin tin allowing the little upside down muffins to fall out
Serve to rave reviews
Swiss Woods Bed and Breakfast
http://www.swisswoods.com
Debbie Mosimann
Bed and Breakfast Foodie
I am thrilled to see this recipe go up on the website. We just got back from our stay at Swiss Woods and these muffins were heavenly!
Thanks Debbie!
YUM! I used your recipe to create my own spins on these delightful little muffins. The rich color of red and blue Huckleberries work beautifully and a Cherries/Pinapple/walnut combination takes this recipe over the top. They are simply marvelous! Thank you for sharing it.
These are really wonderful. I have done them as a takeoff on an pineapple upside down muffin as well. Always a hit!