Time 30m Yield 6 muffins. Number Of Ingredients 8 Steps:
In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries., Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
Time 40m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners. Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl. Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter. Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top. Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
Time 1h30m Yield 12 Number Of Ingredients 13 Steps:
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups. Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full. Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.
Time 30m Yield about 2 dozen. Number Of Ingredients 9 Steps:
In a small bowl, cream butter and sugar. Beat in the egg, yogurt and extract. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in cherries., Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Time 40m Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray. Whisk together baking mix and sugar. In a large bowl, whisk together applesauce, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in chocolate and cherries. Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.
Time 40m Yield 12 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees F. For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside. For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter. Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.
Time 35m Yield 18 serving(s) Number Of Ingredients 10 Steps:
Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes. Preheat the oven to 350 degrees. Spray 18 muffin cups with nonstick spray or line them with paper liners and set aside. In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar. In a measuring cup, combine the egg substitute, applesauce and almond extract. Make a well in the center of the dry ingredients, and spoon the buttermilk and cherries into it. Then add the egg-substitute mixture. Mix until thoroughly blended, but do not overmix. Fill the prepared muffin cups two-thirds full with batter, and bake for 18 to 20 minutes in the preheated oven, or until the top springs back when touched lightly with a fingertip. Transfer to a wire rack to cool.
Yield Makes 10 Number Of Ingredients 10 Steps:
Position rack in center of oven and preheat to 375°F. Butter ten 1/3-cup metal muffin cups. Bring juice to simmer in small saucepan. Remove from heat. Add cherries; let stand until softened, about 10 minutes. Mix flour, sugar, baking powder and salt in medium bowl. Using electric mixer, beat almond paste and melted butter in large bowl until well blended (mixture will still have some small pieces of almond paste). Add eggs 1 at a time, beating well after each addition. Mix in cherry mixture and orange peel. Add flour mixture and mix just until blended. Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean but slightly moist to touch, about 20 minutes. (Can be prepared 2 days ahead. Cool. Wrap muffins in foil and store at room temperature. Rewarm in foil in 350°F oven 5 minutes.) Serve warm.
