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Source: America's Favorite Food Associations

Dried Cherry Muffins
Cherry muffins are delicious any time of day, but particularly in the morning or with an afternoon cup of tea. Tangy, sweet dried cherries are available in most supermarkets.
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Serves: 12
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
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1/4 teaspoon cinnamon, (for topping)
1 tablespoon butter, or margarine (for topping)
1/4 cup all-purpose flour, (for topping) or 2 cups all-purpose flour
2 tablespoons granulated sugar, (for topping) or 1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup sour cream
1/3 cup Crisco® Vegetable Oil
1/2 cup milk
1 cup dried cherries
1/2 cup pecans, coarsely chopped




Preheat the oven to 375 degrees. Lightly grease 12 muffin cups (2 3/4 inches in diameter)and insert a paper baking cup into each.

For the topping, combine the flour, sugar and cinnamon in a small bowl; mix well. Cut in the butter until the mixture resembles coarse crumbs; set aside.

For the muffins, combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. In another bowl, combine the eggs, sour cream, oil and milk and mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined.

Spoon the batter into the prepared muffin cups, filling each one barely two-thirds full. Sprinkle the reserved crumb topping evenly over each one.

Bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean and the tops are risen and golden brown.

Let the muffins cool in the pan for about 5 minutes. Turn out and cool completely on wire racks or serve warm.





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