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 make cherry muffins for dessert last night, I could see the disappointment flicker across her face (despite her effort to hide it). Just to be safe, I made her a bowl of supplementary whipped cream to put on top of the muffins in case they were too dry for her.
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 organic cherries for this recipe. I've discovered that instead of thawing it first, using the fruit frozen works much better in baked goods. I can't really explain exactly why, however frozen fruit comes out perfect and thawed fruit turns into a watery goo that dyes the dough crazy colors. Fresh, of course, is amazing, but then you can only make these when cherries are in season. Given the time of year, cherry muffins would be impossible right now. If you are fortunate to have a Costco nearby, that store is a buffet of cheap organic frozen berries.
This is a very easy, 1 bowl recipe. These muffins freeze perfectly. Let them cool, put them in a big Ziploc bag or cookie tin and freeze them. To defrost, just take out a few muffins, and heat on 350 until warmed through. They sometimes get a little crisp on top as they're reheated, and that tastes especially good. Like my friend pointed out, you don't have to worry about them getting dry!
So, when I decided to make cherry muffins for dessert last night, I could see the disappointment flicker across her face (despite her effort to hide it). Just to be safe, I made her a bowl of supplementary whipped cream to put on top of the muffins in case they were too dry for her.
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 organic cherries for this recipe. I've discovered that instead of thawing it first, using the fruit frozen works much better in baked goods. I can't really explain exactly why, however frozen fruit comes out perfect and thawed fruit turns into a watery goo that dyes the dough crazy colors. Fresh, of course, is amazing, but then you can only make these when cherries are in season. Given the time of year, cherry muffins would be impossible right now. If you are fortunate to have a Costco nearby, that store is a buffet of cheap organic frozen berries.
This is a very easy, 1 bowl recipe. These muffins freeze perfectly. Let them cool, put them in a big Ziploc bag or cookie tin and freeze them. To defrost, just take out a few muffins, and heat on 350 until warmed through. They sometimes get a little crisp on top as they're reheated, and that tastes especially good. Like my friend pointed out, you don't have to worry about them getting dry!
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