Cherry Muffins

Cherry Muffins

The cherries add a luscious red color as well as tangy tart flavor to these healthy bran muffins. Recipe from The Gourmet Gazelle, ©1989 by Ellen Brown.

* 1/2 cup dried cherries
* Vegetable oil or nonstick cooking spray for muffin tins
* 1-1/2 cups whole-wheat flour
* 1/2 cup bran flake cereal
* Justify Full3/4 tsp baking soda
* 1/4 cup sugar
* 1 cup low-fat buttermilk
* 1 Tbsp vegetable oil
* 1 egg
* 1 cup peeled, grated apple
* 2 tsp freshly grated lemon zest (peel)

Ed. Suggestion: You could add 1/2 to 1 tsp of cinnamon for a bit more spice, if desired. I usually do this for most baked goods just as a matter or course.

Soak the cherries in boiling water to cover for 15 minutes to plump. Preheat oven to 400°F. If you're not using nonstick muffin tins, lightly oil or spray and flour 12 muffin tins (I use Wondra®, superfine flour to coat baking pans).

In a large mixing bowl, combine the flour, cereal, baking soda, and sugar. In another bowl, whisk together the remaining ingredients.

Stir the liquids into the dry ingredients, using a wooden spoon. Stir to combine, but do not beat until totally smooth. Drain the cherries and stir into the mixture.

Divide the batter evenly among the prepared muffin tins and place in the center of the oven. Bake for 15 to 18 minutes or until browned. Place on a rack to cool for 5 minutes, then remove the muffins from the pan. Makes 12 Muffins.

Note: These muffins can be made a day in advance and should be kept refrigerated, covered with plastic wrap. Reheat, covered with foil, in a 300°F oven for 10 minutes, if desired. You can also microwave (without foil) for about 30-45 seconds, if desired.

Cherry Muffins