Monday, December 1, 2014

Repost Dried Cherry Muffins

By: Lucy Waverman

These are outstanding muffins. They have a moist, cakey crumb texture and the slight taste of the cherry beer is enhanced by plump cherries and crunchy almonds. They keep moist for 2 days.

¾ cup (175 mL) dried cherries
1 cup (250 mL) flat cherry beer
2 cups (500 mL) all-purpose flour
1 cup (250 mL) granulated sugar
½ tsp (2 mL) salt
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ cup (125 mL) melted butter
1 egg, beaten
½ cup (125 mL) chopped almonds

1. Place cherries and beer in a small pot. Bring to boil. Remove from heat and let sit 30 minutes. Drain cherries and reserve both cherries and beer separately.

2. Preheat oven to 400°F (200°C). Oil or spray 12 medium muffin cups.

3. Combine flour, sugar, salt, baking powder and baking soda in a bowl. Combine butter, egg and ½ cup (125 mL) reserved beer in second bowl. Fold wet ingredients into dry ingredients with a wooden spoon or whisk. Batter may be a bit lumpy. Stir in reserved cherries and almonds.

4. Fill muffin tins ¾ full. Bake 16 to 18 minutes or until a toothpick inserted in centre comes out clean.

Makes 12 muffins


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