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.
After her first bite of muffin, she lit up and said I should make sure and tell you something. Rather than paraphrase, I'll let her tell you. Her exact words were, "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 organic cherries for this recipe. I've discovered that instead of thawing it first, using the fruit frozen works much better in baked goods. I can't really explain exactly why, however frozen fruit comes out perfect and thawed fruit turns into a watery goo that dyes the dough crazy colors. Fresh, of course, is amazing, but then you can only make these when cherries are in season. Given the time of year, cherry muffins would be impossible right now. If you are fortunate to have a Costco nearby, that store is a buffet of cheap organic frozen berries.
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.
After her first bite of muffin, she lit up and said I should make sure and tell you something. Rather than paraphrase, I'll let her tell you. Her exact words were, "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 organic cherries for this recipe. I've discovered that instead of thawing it first, using the fruit frozen works much better in baked goods. I can't really explain exactly why, however frozen fruit comes out perfect and thawed fruit turns into a watery goo that dyes the dough crazy colors. Fresh, of course, is amazing, but then you can only make these when cherries are in season. Given the time of year, cherry muffins would be impossible right now. If you are fortunate to have a Costco nearby, that store is a buffet of cheap organic frozen berries.
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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