Sunday, April 26, 2009

Sour Cream-Cherry Muffins

This is another of my favourite recipe from Better Homes and Gardens New Baking Book, page 326, that can easily be made on the spur of the moment. I’ve always wanted to try out this recipe but we could never find dried tart cherries around town, finally one day, we came across a bag of dried tart cherries from Costco, it was jubilation! I’ve made a couple of dozen of these muffins since I found that bag of treasured tart cherries from Costco. Love these cherry muffins!

2 cups all-purpose flour, ½ cup granulated sugar, 2 tsp. baking powder, ¼ tsp salt, 2 beaten eggs, ½ cup dairy sour cream, 1.2 cup milk, ¼ cup cooking oil, ½ tsp finely shredded lemon peel, ¼ tsp almond extract, 1 cup dried tart cherries, ½ cup chopped almonds, lemon glaze.

Mix all dry ingredients and make a well in the centre. Mix together eggs, sour cream, milk, oil, lemon peel and almond extract and then add the mixture into the well and then stir until evenly moist. Fold in dried cherries and almonds and then spoon into muffin cups and bake for 12 to 15 minutes at 400F. Brush with lemon glaze (3/4 cup sifted powdered sugar and 2 tsp. lemon juice and 2 tsp. water.)

Source: Better Homes and Gardens New Baking Book, page 326

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