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Sour Cherry Muffins

Western.Chefs's picture
  Pitted sour red cherries 1 Pound, drained (1 Can)
  Sifted regular all purpose flour 2 Cup (32 tbs)
  Double acting baking powder 3 Teaspoon
  Granulated sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Egg 1
  Milk 3⁄4 Cup (12 tbs)
  Grated lemon peel 1 Tablespoon
  Lemon juice 2 Tablespoon
  Melted butter/Margarine 1⁄4 Cup (4 tbs)
  Flour 1 Tablespoon

1. Start heating oven to 375°F. Grease well 12 2 1/4-inch muffin-pan cups.
2. Pat cherries dry on paper towels.
3. Sift together 2 cups flour, baking powder, sugar, and salt.
4. Beat egg with milk; add to flour mixture, stirring until just blended. Now stir lemon peel and juice into melted butter; quickly blend into flour mixture.
5. Mix cherries with 1 tablespoon flour until coated; then fold carefully into batter. Divide batter evenly among prepared muffin-pan cups.
6. Bake 30 minutes, or until golden and puffy. Serve warm, spreading with butter or sour cream.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2161 Calories from Fat 513

% Daily Value*

Total Fat 58 g89.7%

Saturated Fat 33.2 g165.9%

Trans Fat 0 g

Cholesterol 344.5 mg114.8%

Sodium 1832.2 mg76.3%

Total Carbohydrates 375 g125.1%

Dietary Fiber 16.2 g64.6%

Sugars 149.8 g

Protein 44 g88.9%

Vitamin A 152% Vitamin C 130.8%

Calcium 147.1% Iron 92%

*Based on a 2000 Calorie diet

Sour Cherry Muffins Recipe