I love muffins....can you tell?
Growing up we always made muffins on the weekend. Our basic recipe has always been an excellent standard sweeter muffin. These days I like to experiment with that basic recipe and change it up a bit for new combinations.
Here's one I hope you will enjoy, Brown Sugar Cherry Muffins.
Sounds good huh?
So this is a variation on the my basic muffin recipe. I just swapped out some ingredients and add some dried fruit. Simple.
Here we go.
You will need the following for the basic recipe: 1 egg, buttermilk, canola oil, all purpose flour, brown sugar, baking powder, and salt . For this variation we will add: cherries, swap out some all purpose flour for whole wheat flour, and we swapped the milk for buttermilk.
In a large bowl beat 1 egg. Add buttermilk and oil and mix well. Add both types of flour, brown sugar, baking powder, and salt.
Mix until moistened. Don't over mix or you will get tough muffins! Fold in the dried cherries.
Now spray a non-stick muffin pan with cooking spray. Spread the batter amongst 6 muffin tins almost all the way full. That's how I like em!
Bake in a 425 degree preheated oven for about 18-20 minutes (watch these, they get brown quickly).
See how pretty!!!
Good tasting and pretty good for you too!
Brown Sugar Cherry Muffins
Cook time 20-25 min
1/2 cup low fat buttermilk
1/4 cup Canola Oil
¾ cups all purpose flour
¾ cups whole wheat flour
1/2 Cup brown sugar
2 t. baking powder
1/2 t. salt
½ cup dried cherries
Place egg, buttermilk, and oil in a large mixing bowl and whisk together until light. Add flour, brown sugar, baking powder, and salt.
Stir until moist. Don’t overmix…batter should be lumpy and a little thick.
Fold in dried cherries.
Spray a non-stick muffin pan with cooking spray. Divide batter amongst 6 muffin cups filling most of the way full.
Bake at 425 degrees for 18 -20 min.