Monday, August 2, 2010

Wisconsin Cherry Muffins

MODIFIED IT: To make it slightly healthier.

I probably should've found this recipe a month earlier, because we're already at the end of cherry season. With that said, if you have some pitted, tart cherries left (or you froze some, like I did), this is a nice use for them.


  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup butter
  • 1/3 cup brown sugar
  • 1/3 cup Splenda
  • 1 egg
  • 1 cup skim milk
  • 1 cup pitted cherries, chopped (I didn't chop them.)
Combine the flour, baking powder, baking soda and salt. In a separate bowl, cream the butter, brown sugar and Splenda, then add the egg, then the milk. Combine wet and dry ingredients and stir until combined. Finally, fold in the cherries.

Bake at 400 for 15-20 minutes.

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