Dried Cherry Muffins

1 C dried cherries, pitted
1 C buttermilk
1 3/4 C flour
2 tsp. baking powder
1 tsp. baking soda
pinch of salt
8 T (1 stick) unsalted butter, at room temperature
3/4 C sugar
2 eggs, lightly beaten

  1. Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes.
  2. Preheat oven to 450? F. Grease 18 muffin cups or line them with paper liners.
  3. In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  4. In another bowl, cream together the butter and sugar. Add the eggs and mix thoroughly.
  5. Make a well in the center of the dry ingredients, and spoon the cherries and buttermilk into it. Then add the butter-sugar mixture. Mix until thoroughly blended - but do not overmix.
  6. Fill the cups two thirds full with the batter, and bake until a cake tester comes out clean, 18 to 20 minutes.

Bookmark:

email Email to a friend