Sour Cherry Muffins

Prep Time: 15min
Bake Time: 20min
Total Time: 35min
Yield: 8 Muffins

Ingredients

1 1/2 Cup All Purpose Flour

1/2 Cup Sugar

1 Tspn Baking Powder

1/2 Tspn Baking Soda

1/4 Tspn Salt

1 Egg

1 Tspn Vanilla Extract

1/2 Cup Milk

1/4 Cup Vegetable Oil

1/2 Cup Pitted Sour Cherries, drained & chopped

Directions

• Preheat the oven to 400F(204C).
• In a bowl, sift the dry ingredients together.
• With an electric mixer on high; beat sugar, egg, oil, milk & vanilla extract in another bowl for two minutes to thicken.

• On low speed add dry ingredients but do not over-mix. 

• Add chopped sour cherries & mix everything well.

• Fill greased or paper-lined muffin cups three-fourths full with batter.

• Bake for 15-20 minutes or until a toothpick comes out clean.
• Remove the pan from oven, let it cool at room temperature & serve.

Note:

• Cover the left over muffins with a plastic wrap or foil to prevent drying out & stays fresh for 2-3 days at normal room temperature.
• Instead of sour cherries you can also use frozen pitted cherries or fresh pitted cherries or canned pitted cherries (drained).