| 1 cup dried cherries, pitted | | pinch salt | | | | | |
| 1 cup buttermilk | | | 8 tbsp unsalted butter, at room temperature | | |
| 1 3/4 cup unbleached all-purpose flour | 3/4 cup sugar | | | | | |
| 2 tsp baking powder | | 2 eggs, lightly beaten | | | | |
| 1 tsp baking soda | | | | | | | | | |
| | | | | | | | | | |
| Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes. Preheat the |
| oven to 350 degrees. Generously butter 18 muffin cups or line them with paper liners. In a large bowl, sift |
| together the flour, baking powder, baking soda, and salt. In another bowl, cream together the butter and |
| sugar. Add the eggs and mix thoroughly. Make a well in the centre of the dry ingred. & spoon the cherries |
| & buttermilk into it. Then add the butter-sugar mixture. Mix till thoroughly blended - but do not overmix. |
| Fill the cups two thirds full with the batter & bake till a toothpick inserted in the centre comes out clean |
| the batter, and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Transfer |
| about 18-20 min. Transfer the muffins to a wire rack & allow them to cool. Makes 18 muffins. |
Free Forum Hosting
Important Announcement
First 