I have a wonderful friend who simply loves dessert. Dessert makes her incredibly happy. All kinds of dessert, with one exception: cake things that are too dry. Even if they are thinking about being too dry, it just doesn't cut it.
So, when I decided to use up our frozen cherries and make cherry muffins for dessert one night, the disappointment was very evident on her face (despite her best efforts to hide it). I was so worried that just to be safe, I made her a giant bowl of whipped cream to put on the muffins in case they were dry.
As she ate her first bite of muffin, she had a huge smile on her face and said I should make sure to say (these are her exact words): "you know how with most muffins, only the top is really good and the rest is just kind of dry and boring? Well these muffins are delicious all the way through!"
I used frozen cherries for this recipe. I've found that using the fruit frozen works better in baked goods than thawing it first. For reasons that I can't explain, frozen fruit works perfectly and thawed fruit turns into a watery mess that dyes the dough strange colors. Fresh is, of course, great too, but then you're limited by the seasons. Given the time of year, cherry muffins would be out of the question at this moment. If you're lucky enough to have access to a Costco, that store is a bonanza of relatively inexpensive frozen organic berries and fruits. These muffins feature their incredible frozen organic cherries.
This recipe is extremely easy and requires only 1 bowl. Freezing these muffins is no problem. Let them come to room temperature, put them in a cookie tin or ziplock bag, and freeze away. To defrost, take one out and heat it up on 350 degrees until they are warm. Sometimes, the tops get a bit crisp when they are reheated, but this tastes especially delicious. According to my friend, you definitely do not need to be concerned with them being dry!
So, when I decided to use up our frozen cherries and make cherry muffins for dessert one night, the disappointment was very evident on her face (despite her best efforts to hide it). I was so worried that just to be safe, I made her a giant bowl of whipped cream to put on the muffins in case they were dry.
As she ate her first bite of muffin, she had a huge smile on her face and said I should make sure to say (these are her exact words): "you know how with most muffins, only the top is really good and the rest is just kind of dry and boring? Well these muffins are delicious all the way through!"
I used frozen cherries for this recipe. I've found that using the fruit frozen works better in baked goods than thawing it first. For reasons that I can't explain, frozen fruit works perfectly and thawed fruit turns into a watery mess that dyes the dough strange colors. Fresh is, of course, great too, but then you're limited by the seasons. Given the time of year, cherry muffins would be out of the question at this moment. If you're lucky enough to have access to a Costco, that store is a bonanza of relatively inexpensive frozen organic berries and fruits. These muffins feature their incredible frozen organic cherries.
This recipe is extremely easy and requires only 1 bowl. Freezing these muffins is no problem. Let them come to room temperature, put them in a cookie tin or ziplock bag, and freeze away. To defrost, take one out and heat it up on 350 degrees until they are warm. Sometimes, the tops get a bit crisp when they are reheated, but this tastes especially delicious. According to my friend, you definitely do not need to be concerned with them being dry!
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