With a Grateful Prayer and a Thankful Heart: 2/3/13 - 2/10/13

Wednesday, February 6, 2013

Cherry Muffins

My blogging friend and author of children's books, Beth, from Of Muses and Meringues recently shared this King Arthur recipe for muffins. John and I love muffins of all types so I couldn't wait to whip up a batch, especially since I had a can of cherries in my pantry that needed using.
Beth recommends fresh or frozen cherries but the canned cherries worked well too.
Oh, I made them a bit lighter by substituting unsweetened applesauce for half of the butter :)
Cherry Muffins

1/2 cup (1 stick) butter
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1/2 cup milk
2 tsp baking powder
1/2 tsp salt
2 cups cherries, pitted, coarsely chopped, and drained (either fresh or frozen)
1 cup slivered almonds, lightly toasted
1 tsp almond extract
granulated sugar for sprinkling

Cream butter and sugar until fluffy. Beat in eggs, one at a time.

Combine dry ingredients and add them to butter/sugar mixture alternately with milk. Stir in almond extract, then gently fold in almonds and cherries.

Spoon muffin batter into 12 muffin cups (either greased or lined with paper liners). Cups will be quite full. Sprinkle each muffin with a little granulated sugar. Bake in a preheated 375 degree oven for 30 minutes, or until muffins test done.

Monday, February 4, 2013

Sweet and Sour Sauce

There is something crazy good about the tantalizing combination of sweet and sour. It totally enhances meat, poultry and pork as well as vegetables. A little goes a long way as not to be overwhelming. This is a super easy, very tasty, pungent sauce using just 4 ingredients.


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