I have a good friend who adores dessert. Dessert makes her inordinately happy. All dessert. Well almost all - cake type things that are a little dry, or even thinking about being dry, just don't cut it.
So, when I decided to use up our frozen cherries and make cherry muffins for dessert one night, the disappointment was very evident on her face (despite her best efforts to hide it). I was so worried that just to be safe, I made her a giant bowl of whipped cream to put on the muffins in case they were dry.
As she ate her first bite of muffin, she had a huge smile on her face and said I should make sure to say (these are her exact words): "you know how with most muffins, only the top is really good and the rest is just kind of dry and boring? Well these muffins are delicious all the way through!"
For this recipe I used completely frozen cherries. Rather than thawing it first, I've found that using frozen fruit while it is still frozen makes the best baked goods. For whatever reason, frozen fruit comes out perfectly and thawed fruit creates a watery mess that turns the dough some very strange colors. Of course, fresh fruit is preferable, however that limits you to certain times of year. Given that we are in the middle of winter, fresh cherries are out of the question. If you are lucky enough to have access to a Costco, it is a veritable treasure trove of frozen berries, most of them organic.
This is an extremely easy, one bowl recipe. These muffins also are perfect frozen. Let them cool completely, put them in a gallon size bag or metal cookie tin, and freeze them. To warm up, just take out however many muffins you want, and heat on 350 until the middle is warm. They sometimes get a little brown on top as they are reheated and that makes them especially yummy. As my friend said, you definitely don't have to worry about them being dry!
So, when I decided to use up our frozen cherries and make cherry muffins for dessert one night, the disappointment was very evident on her face (despite her best efforts to hide it). I was so worried that just to be safe, I made her a giant bowl of whipped cream to put on the muffins in case they were dry.
As she ate her first bite of muffin, she had a huge smile on her face and said I should make sure to say (these are her exact words): "you know how with most muffins, only the top is really good and the rest is just kind of dry and boring? Well these muffins are delicious all the way through!"
For this recipe I used completely frozen cherries. Rather than thawing it first, I've found that using frozen fruit while it is still frozen makes the best baked goods. For whatever reason, frozen fruit comes out perfectly and thawed fruit creates a watery mess that turns the dough some very strange colors. Of course, fresh fruit is preferable, however that limits you to certain times of year. Given that we are in the middle of winter, fresh cherries are out of the question. If you are lucky enough to have access to a Costco, it is a veritable treasure trove of frozen berries, most of them organic.
This is an extremely easy, one bowl recipe. These muffins also are perfect frozen. Let them cool completely, put them in a gallon size bag or metal cookie tin, and freeze them. To warm up, just take out however many muffins you want, and heat on 350 until the middle is warm. They sometimes get a little brown on top as they are reheated and that makes them especially yummy. As my friend said, you definitely don't have to worry about them being dry!
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