Summer fruit and vegetables are my favorite, and cherries are some of my favorite fruit. It is unfortunate that they are only really good for a couple months each year. Yesterday, during my weekly grocery shop at Trader Joe’s, they were selling red cherriesΒ and I couldn’t resist. I had to buy a basket. Β Much better then buying a Β½Β dozen pretzel bagels (carbs, carbs, carbs).
I decided to make my famous Cherry Cornbread Muffins with a bit of a twist; a lemony zesty twist! They will make for some delicious mid-morning snacks. I love a good muffin.
Ingredients:
Cherries, 10, pitted and sliced
Margarine, Β½Β cup, melted
White Sugar, 3/4 cup
Eggs, 2
Vanilla Extract, 2 ΒΌ teaspoons
White Flour, 1ΒΌ cup
Yellow Cornmeal, Β½ cup
Baking Powder, 1Β½ teaspoon
Sea Salt, pinch
Fresh Lemon Zest, 3 small lemons
Fresh Lemon Juice, 1 small lemon
Directions:
- Β Preheat the oven to 350 degrees. Line a muffin tin with 12-14 paper liners or spray with Pam very well.
- Β Using a KitchenAid Mixer
or electric mixer, cream the butter and sugar until fluffy.
- Β Add the vanilla, eggs and lemon juice. Scrape the bowl with a spatula.
- Β In a separate bowl, mix the flour, cornmeal, sea salt, and baking powder.
- With the mixer running, slowly add the dry ingredients to the wet ingredients until combined. At this time fold in Β½ the cherries and all of the lemon zest into the batter.
- Β Scoop the batter into the muffin tins.
- Β Sprinkle the extra cherries on the top of each muffin.
- Β Bake for 25Β minutes, until a toothpick inserted into the center comes out clean.
- Β Enjoy!
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