Golden corn muffins with dried tart cherries.
Cherry Corn Muffins
- 1 1/4 cups all-purpose flour
3/4 cup yellow corn meal
2/3 cup dried tart cherries
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 large egg, slightly beaten
1 teaspoon vanilla extract
- Combine flour, corn meal, cherries, sugar,
baking powder and salt in a medium mixing bowl; mix well. Stir
in milk, vegetable oil, egg and vanilla just until dry ingredients
are moistened. Fill paper-lined muffin cups 3/4 full with batter.
- Bake in a preheated 400°F (205°C)
oven 20 to 25 minutes, or until wooden pick inserted in center
comes out clean.
- Let cool in pan 5 minutes. Remove from
pan and serve warm or at room temperature.
Makes 12 muffins.
Recipe provided courtesy of the Cherry Marketing Institute.
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