Sour Cherry/Apricot Muffin Tops
rec.food.baking/Gayle Schultz
Makes 6 muffin tops
This is the recipe I received with my muffin top pan. I love them! You can change the dried fruits to suit your taste. I hope you enjoy them.
Always use a light touch when making muffins. Mix the ingredients quickly and gently to ensure a high rise crown.
1/2 cup dried cherries (soaked in hot water 15 min.)
1/2 cup light brown sugar
1/2 cup (1 stick) butter
2 eggs
1/4 cup milk
2 teaspoons orange zest
1 cup flour
2 teaspoons baking powder
1/2 teaspoon each salt AND cinnamon
1/2 cup diced fresh apricots (or dried & soaked as for cherries)*
1 Tablespoon flour
Preheat oven to 350.
Beat sugar and butter together until creamy. Add eggs, milk, zest and mix very well. Sift together flour, baking powder, cinnamon, and salt. Add to sugar/egg mixture. Drain cherries (and apricots if soaked) and toss gently with flour. Gently fold into batter. Divide into muffin tops and bake for 15-17 minutes until golden brown.
*I have used dried cranberries, soaked, in place of the cherries and diced apple for the apricots.
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