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Blanche's Miniature Cherry Muffins

Source of Recipe

From "Home Cooking with Trisha Yearwood" by Trisha Yearwood


Recipe Introduction

"Blanche Bernard is Beth's mother-in-law. This is the first recipe that Blanche gave Beth after Beth and John married. (She also gave the mini-muffin tins that Beth still uses twenty-four years later to bake them.) My nine-year-old nephew Bret had these for the first time recently and said, 'Cherries have never really been my pleasure, but these muffins are good!' The boy has a way with words!"

List of Ingredients

◦� � cup butter, room temperature
◦� � cup brown sugar
◦� � cup granulated sugar
◦� 2 egg yolks, well beaten
◦� 1 cup all-purpose flour
◦� � teaspoon baking powder
◦� 1 (10-ounce) jar maraschino cherries, drained, juices reserved
◦� 2 egg whites, stiffly beaten
◦� � cup chopped pecans
◦� Powdered sugar for dusting


Recipe

Preheat the oven to 400� F. Grease the cups of two mini-muffin tins and set aside. Cream the butter and brown and granulated sugars. Add the beaten egg yolks, flour, baking powder, and 2 tablespoons of the cherry juice, blending well. Fold in the egg whites.

Sprinkle � teaspoon of chopped nuts in the bottom of each muffin cup. Spoon in 1 teaspoon of batter, then place half a cherry in the center of the batter. Drop another teaspoon of batter on top. Sprinkle a few chopped nuts on top of each muffin.

Bake for 10 minutes, then remove from the tins and dust with powdered sugar while hot.

Makes 36 to 40 muffins



❧ Using a measuring spoon to measure the batter will keep the muffin cups from running over. They are good with or without the powdered sugar coating.