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Cherry Cream Muffins

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  Sifted all purpose flour 1 1⁄2 Cup (24 tbs)
  Baking soda 1⁄2 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1⁄2 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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1845 Calories from Fat 724

% Daily Value*

Total Fat 82 g126.4%

Saturated Fat 29.7 g148.5%

Trans Fat 0.5 g

Cholesterol 331.1 mg110.4%

Sodium 2305.5 mg96.1%

Total Carbohydrates 249 g82.9%

Dietary Fiber 9 g35.8%

Sugars 97.3 g

Protein 32 g63.4%

Vitamin A 31.4% Vitamin C 13.8%

Calcium 70.4% Iron 61.5%

*Based on a 2000 Calorie diet

Cherry Cream Muffins Recipe