apple cherry muffins

It felt like spring today, so why not bake with cherries. This really is how my mind works.

I found a recipe for cherry muffins on under the Southern food section. It cracks me up that such a section exists.

The frantic fun part of making these was realizing, mid-way through, that we had no eggs. I decided to use apple sauce instead and hoped for the best. I couldn’t tell a difference – at all – and enjoy the fact that no chickens were involved in making these muffins.


  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1 cup coarsely chopped fresh or frozen cherries (I used canned, drained sweet cherries)
  • 1/2 teaspoon almond extract (I used vanilla extract)
  • 1 large egg (I used apple sauce instead)
  • 1 cup milk
  • 1/4 cup melted butter
Grease and flour 15 muffin cups or line with paper liners. Heat oven to 375°.

In a medium bowl, combine the salt, baking powder, flour, sugar, and cinnamon; add cherries and stir gently to blend. In a separate bowl, whisk the egg, flavoring, milk and melted butter until well blended. Stir egg and milk mixture into the dry mixture. Fill muffin cups about 2/3 full. Bake cherry muffins at for 20 to 25 minutes.

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