Cherry Cream Muffins
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||1 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Salad oil||2 Tablespoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Pitted sweet cherries||1 Cup (16 tbs), coarsely chopped|
Sift dry ingredients into a bowl.
Make a well in the centre.
Combine remaining ingredients and pour into the flour mixture.
Stir just until flour disappears.
Batter will be thick.
Spoon into 14 or 16 greased muffin cups.
Sprinkle with coarse sugar.
Bake at 375F for about 25 minutes or until lightly browned.
Serve warm with butter or honey butter.