Okay, I’ve still got some cherries left, and need to do something with them. So last night I whipped up this improvised recipe of a plain blueberry muffin recipe.
First, I checked the cupboard and noticed we were low on flour, but had cornmeal, so, I split the flour between the two.
Second, I replaced the blueberries with cherries, and included some of the cherry juice that had leaked off the cherries, which gave a sort of burgundy-red color to the batter.
So here is the (modified) recipe:
Cherry Cornbread Muffins
1 Cup Flour
3/4 Cup Corn Meal
2 Teaspoons baking powder
1/4 Teaspoon salt
1 Beaten egg
3/4 Cup milk
1/4 Cup cooking oil
3/4 Cup fresh pitted cherries with juice
In a mixing bowl combine flour, corn meal, sugar, baking powder and salt. Make a well in the center. Combine egg, milk and oil; add all at once to flour mixture. Stir just till moistened. Mix in cherries. Lightly grease muffin cups. Fill 2/3 full. bake in a 400 degree oven about 20 minutes or till golden. Remove from pans; serve warm.
So the question becomes, how did they turn out?
Well, they all came off the sides of the muffin pan fine, but didn’t pull up off the bottom. It wasn’t like they were sticking to the bottom, but more that the muffin itself was so soft that it pulled apart.
The burgundy color of the batter disappeared in the cooking, and just had a darker coloration to the muffin. The cherry juice didn’t make a significant flavor impact, but might have added a subtle subtaste. The cherries themselves gave the same sort of flavor burst that the blueberries normally do in a muffin, only of course tasting like a cherry.
Overall successful — for me. The kids didn’t prefer them.
At The Rainbow 