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 first bite of muffin, she lit up and said I should make sure and tell you something. Rather than paraphrase, I'll let her tell you. Her exact words were, "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!"
For this recipe I used completely frozen cherries. Rather than thawing it first, I've found that using frozen fruit while it is still frozen makes the best baked goods. For whatever reason, frozen fruit comes out perfectly and thawed fruit creates a watery mess that turns the dough some very strange colors. Of course, fresh fruit is preferable, however that limits you to certain times of year. Given that we are in the middle of winter, fresh cherries are out of the question. If you are lucky enough to have access to a Costco, it is a veritable treasure trove of frozen berries, most of them organic.
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 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 first bite of muffin, she lit up and said I should make sure and tell you something. Rather than paraphrase, I'll let her tell you. Her exact words were, "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!"
For this recipe I used completely frozen cherries. Rather than thawing it first, I've found that using frozen fruit while it is still frozen makes the best baked goods. For whatever reason, frozen fruit comes out perfectly and thawed fruit creates a watery mess that turns the dough some very strange colors. Of course, fresh fruit is preferable, however that limits you to certain times of year. Given that we are in the middle of winter, fresh cherries are out of the question. If you are lucky enough to have access to a Costco, it is a veritable treasure trove of frozen berries, most of them organic.
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!
About the Author:
Learn more about sugar free recipes. Stop by Lisa Kelso"s site where you can find more info on gluten free recipes .
