With my summer holidays in the States coming to a close, I thought it only appropriate to bake one last time with cherries, which have become more affordable since I baked my cherry sweet bread twist a few weeks ago. I also added some honey nut O’s in an effort to use up store cupboard items. Ditto with the whipping cream. You could probably substitute more milk for that but then the muffins won’t be as rich. And that would be a shame.
Ingredients
For 24 mini muffins:
1/2 cup or 90g chopped, pitted, fresh cherries
1 cup or 80g crushed honey nut O’s or similar cereal
1/2 cup or or 65g flour
1/4 cup or 50g sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup or 60ml heavy whipped cream
1/4 cup or 60ml milk
1/4 cup or 60ml canola or other light oil
1 egg
For decoration:
6 cherries cut into quarters
24 honey nut O’s
Method
Preheat your oven to 350°F or 180°C and prepare your muffin pans by greasing them or lining them with paper muffin cups.
In a large bowl, mix together the flour, sugar, baking powder, salt and crushed cereal and stir well.
In another bowl, whisk together the cream, milk, oil and egg.
Pour your wet ingredients into the dry ingredients and fold them together until just mixed.
Fold in your chopped cherries.
Divide the batter evenly among the muffin cups and top each muffin with a quarter cherry and a honey nut O.
Bake in the preheated oven about 10-15 minutes or until they are golden and a toothpick inserted in the middle comes out clean.
Cool on a rack for a few minutes and then remove the muffins to cool completely.
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| Look at those golden bottoms! |
Enjoy!
