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      RECIPE TITLE "Sour Cherry Muffins with Crumb Topping Recipe"
    Source: Cooking at a Glance - Breads & Muffins,
    Courtesy of: Cooking.com

    yields Makes six 3 1/2-inch or twelve 2 1/2-inch muffins time--- difficultyeasy

    Use the same fruit you’d put into a pie for these muffins: tart red cherries that hold up well in baking, such as Montmorency. Sweeter Bings can be used too, although they soften up much more. Chop the cherries coarsely to get some in every bite.

      RECIPE INGREDIENTS

    For the Crumb Topping:
    1/4 cup packed brown sugar
    2 tablespoons all-purpose flour
    2 tablespoons butter or margarine

    For the Muffins:
    1 3/4 cups all-purpose flour
    1/3 cup granulated sugar
    2 teaspoons baking powder
    1/4 teaspoon salt
    1/4 teaspoon ground nutmeg
    1 beaten egg
    3/4 cup milk
    1/4 cup cooking oil
    1 cup fresh, frozen, or drained canned pitted tart red cherries, coarsely chopped

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).

      RECIPE METHOD

    FOR THE CRUMB TOPPING:
    In a small mixing bowl combine brown sugar and flour. With a pastry blender, cut in butter or margarine till mixture resembles coarse crumbs; set aside.

    FOR THE MUFFINS:
    Lightly grease six 3 1/2-inch or twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a large mixing bowl stir together flour, granulated sugar, baking powder, salt, and nutmeg. Make a well in the center. In a medium mixing bowl combine egg, milk, and oil. Add all at once to flour mixture; stir just till moistened. (The batter should be lumpy.) Stir in cherries. Spoon into prepared muffin cups, filling each two-thirds full. Sprinkle topping over muffins.

    Bake in a preheated 400 degrees oven till golden brown, about 25 minutes for 3 1/2-inch muffins or 20 minutes for 2 1/2-inch muffins. Remove from pans; cool slightly on racks.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes six 3 1/2-inch or twelve 2 1/2-inch muffins
    Facts per Serving
    Calories: 188 Fat: 7g Carbohydrates: 27g
    Cholesterol: 24mg Sodium: 103mg Protein: 3g
    Fiber: 1g % Cal. from Fat: 34% % Cal. from Carbs: 57%


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