I have a wonderful friend who simply loves dessert. Dessert makes her incredibly happy. All kinds of dessert, with one exception: cake things that are too dry. Even if they are thinking about being too dry, it just doesn't cut it.
So, when I decided to make cherry muffins for dessert last night, I could see the disappointment flicker across her face (despite her effort to hide it). Just to be safe, I made her a bowl of supplementary whipped cream to put on top of the muffins in case they were too dry for her.
After her very first bite of muffin, her face lit up and she said I should make sure to tell you something. Rather than paraphrase, I'll tell you exactly what she said: "you know how with most muffins, only the top is really good and the rest is just kind of dry and boring? Well these muffins are delicious all the way through!"
I used frozen cherries for this recipe. I've found that using the fruit frozen works better in baked goods than thawing it first. For reasons that I can't explain, frozen fruit works perfectly and thawed fruit turns into a watery mess that dyes the dough strange colors. Fresh is, of course, great too, but then you're limited by the seasons. Given the time of year, cherry muffins would be out of the question at this moment. If you're lucky enough to have access to a Costco, that store is a bonanza of relatively inexpensive frozen organic berries and fruits. These muffins feature their incredible frozen organic cherries.
This recipe is extremely easy and requires only 1 bowl. Freezing these muffins is no problem. Let them come to room temperature, put them in a cookie tin or ziplock bag, and freeze away. To defrost, take one out and heat it up on 350 degrees until they are warm. Sometimes, the tops get a bit crisp when they are reheated, but this tastes especially delicious. According to my friend, you definitely do not need to be concerned with them being dry!
So, when I decided to make cherry muffins for dessert last night, I could see the disappointment flicker across her face (despite her effort to hide it). Just to be safe, I made her a bowl of supplementary whipped cream to put on top of the muffins in case they were too dry for her.
After her very first bite of muffin, her face lit up and she said I should make sure to tell you something. Rather than paraphrase, I'll tell you exactly what she said: "you know how with most muffins, only the top is really good and the rest is just kind of dry and boring? Well these muffins are delicious all the way through!"
I used frozen cherries for this recipe. I've found that using the fruit frozen works better in baked goods than thawing it first. For reasons that I can't explain, frozen fruit works perfectly and thawed fruit turns into a watery mess that dyes the dough strange colors. Fresh is, of course, great too, but then you're limited by the seasons. Given the time of year, cherry muffins would be out of the question at this moment. If you're lucky enough to have access to a Costco, that store is a bonanza of relatively inexpensive frozen organic berries and fruits. These muffins feature their incredible frozen organic cherries.
This recipe is extremely easy and requires only 1 bowl. Freezing these muffins is no problem. Let them come to room temperature, put them in a cookie tin or ziplock bag, and freeze away. To defrost, take one out and heat it up on 350 degrees until they are warm. Sometimes, the tops get a bit crisp when they are reheated, but this tastes especially delicious. According to my friend, you definitely do not need to be concerned with them being dry!
About the Author:
Learn more about sugar free recipes. Stop by Lisa Kelso"s site where you can find more info on gluten free recipes .
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