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Cherry Muffins

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Here is a scratch muffin recipe that is as good as homemade blueberry muffins.

Yield

24
servings

Prep

10
min

Cook

30
min

Ready

40
min
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 ⅓ cups unbleached all-purpose flour
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1 tablespoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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¼ cup sugar
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1 large eggs
beaten
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cup cherries
tart, well drained
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2 teaspoons almond extract
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1 ¾ cups milk
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cup vegetable oil
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cup nuts
chopped, optional
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Ingredients

Amount Measure Ingredient Features
789 ml unbleached all-purpose flour
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15 ml baking powder
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5 ml baking soda
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5 ml salt
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59 ml sugar
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1 large eggs
beaten
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158 ml cherries
tart, well drained
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10 ml almond extract
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414 ml milk
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79 ml vegetable oil
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79 ml nuts
chopped, optional
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Directions

Combine the flour, baking powder, salt, and sugar in a large mixing bowl.

In another bowl, combine the eggs, milk, almond extract, and vegetable oil blending well.

Add to the dry ingredients and mix only to blend, if using an elelctric mixer, use low speed, about 30 seconds.

Batter will still be lumpy.

Gently fold in the drained cherries and chopped nuts.

Spoon into well greased muffin tins filling each about ⅔ full, handling the batter as little as possible.

Bake at 400℉ (200℃). for 25 minutes or until done.



Back to top arrow * not incl. in nutrient facts

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Comments

This is absolutely the best recipe site I have come across. Congratulations!

over 13 years ago

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Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 12135% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 132mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 0%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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