One of my very close friends absolutely loves dessert. It seems to make her extremely happy. All dessert. Well, almost all dessert anyway. Anything that is too dry, especially cake, is the exception to the rule.
So, when I decided to use up our frozen cherries and make cherry muffins for dessert one night, the disappointment was very evident on her face (despite her best efforts to hide it). I was so worried that just to be safe, I made her a giant bowl of whipped cream to put on the muffins in case they were dry.
After her very first bite of muffin, her face lit up and she said I should make sure to tell you something. Rather than paraphrase, I'll tell you exactly what she said: "you know how with most muffins, only the top is really good and the rest is just kind of dry and boring? Well these muffins are delicious all the way through!"
I used frozen cherries for this recipe. I've found that using the fruit frozen works better in baked goods than thawing it first. For reasons that I can't explain, frozen fruit works perfectly and thawed fruit turns into a watery mess that dyes the dough strange colors. Fresh is, of course, great too, but then you're limited by the seasons. Given the time of year, cherry muffins would be out of the question at this moment. If you're lucky enough to have access to a Costco, that store is a bonanza of relatively inexpensive frozen organic berries and fruits. These muffins feature their incredible frozen organic cherries.
This is an extremely easy, one bowl recipe. These muffins also are perfect frozen. Let them cool completely, put them in a gallon size bag or metal cookie tin, and freeze them. To warm up, just take out however many muffins you want, and heat on 350 until the middle is warm. They sometimes get a little brown on top as they are reheated and that makes them especially yummy. As my friend said, you definitely don't have to worry about them being dry!
So, when I decided to use up our frozen cherries and make cherry muffins for dessert one night, the disappointment was very evident on her face (despite her best efforts to hide it). I was so worried that just to be safe, I made her a giant bowl of whipped cream to put on the muffins in case they were dry.
After her very first bite of muffin, her face lit up and she said I should make sure to tell you something. Rather than paraphrase, I'll tell you exactly what she said: "you know how with most muffins, only the top is really good and the rest is just kind of dry and boring? Well these muffins are delicious all the way through!"
I used frozen cherries for this recipe. I've found that using the fruit frozen works better in baked goods than thawing it first. For reasons that I can't explain, frozen fruit works perfectly and thawed fruit turns into a watery mess that dyes the dough strange colors. Fresh is, of course, great too, but then you're limited by the seasons. Given the time of year, cherry muffins would be out of the question at this moment. If you're lucky enough to have access to a Costco, that store is a bonanza of relatively inexpensive frozen organic berries and fruits. These muffins feature their incredible frozen organic cherries.
This is an extremely easy, one bowl recipe. These muffins also are perfect frozen. Let them cool completely, put them in a gallon size bag or metal cookie tin, and freeze them. To warm up, just take out however many muffins you want, and heat on 350 until the middle is warm. They sometimes get a little brown on top as they are reheated and that makes them especially yummy. As my friend said, you definitely don't have to worry about them being dry!
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