Sweet Cherry Muffins

     It's always a struggle for me "up north" (aside from the fact that I'm a city girl).  I will prepare for days before leaving home, but it always seems as though I'm unprepared when we arrive at our destination.  I will pack crates of fresh food and dry goods, but always end up lacking... something.  Plus, it doesn't help that I will never feel comfortable in any kitchen but my own.  The "up north" electric oven bakes much hotter than my gas range at home.  This translates into burnt baked goods at times.  Dinner at the lodge?  I'd much rather, but it doesn't happen often.
     Ok... enough complaining!  It's almost 10 degrees cooler here than at home.  There's a lake.  There's a pool.  I made fresh Sweet Cherry Muffins this morning for breakfast, and they were very good -- even though they lacked the cinnamon.  Something else I forgot to pack.

                        +  recipe adapted from the Fanny Farmer Cookbook  +

• 2 cups unbleached all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1 large egg, slightly beaten
• 1/4 cup canola oil
• 1 cup milk
• 2 cups cherries, pitted and chopped
1.  Preheat the oven to 375˚F.  Lightly grease a muffin tin.
2.  Combine all of the dry ingredients in a large bowl.  Add the egg, oil, and milk.  Stir only until dry ingredients are uniformly moist.  Batter will be lumpy.  Gently fold in the cherries. 
3.  Bake on the center rack of the oven for 20 to 25 minutes, or until lightly browned.  Cool slightly before removing from muffin tin.  Makes approximately 16 muffins.

 

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