I have a good friend who adores dessert. Dessert makes her inordinately happy. All dessert. Well almost all - cake type things that are a little dry, or even thinking about being dry, just don't cut it.
So, when I decided to use up our frozen cherries and make cherry muffins for dessert one night, the disappointment was very evident on her face (despite her best efforts to hide it). I was so worried that just to be safe, I made her a giant bowl of whipped cream to put on the muffins in case they were dry.
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!"
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 use up our frozen cherries and make cherry muffins for dessert one night, the disappointment was very evident on her face (despite her best efforts to hide it). I was so worried that just to be safe, I made her a giant bowl of whipped cream to put on the muffins in case they were dry.
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!"
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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