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Cherry Muffins

fruits, muffins

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon nutmeg
1/2 teaspoon (each) baking soda and salt
1 cup light sour cream
2 eggs
1/4 cup butter; melted
1 teaspoon vanilla
1 cup pitted halved tart cherries
----Topping----
2 teaspoons granulated sugar

In large bowl, whisk together flour, sugar, baking powder, nutmeg, baking soda and salt. In separate bowl, whisk together sour cream, eggs, butter and vanilla; pour over dry ingredients. Sprinkle cherries over top; gently stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups. TOPPING: Sprinkle muffins with sugar. Bake in centre of 400°F oven for 20 minutes or until golden and tops are firm to the touch. Let cool in pan on rack for 5 minutes. Remove from pan; let cool. (Make ahead: Store in airtight container for up to 1 day or wrap individually and - Freeze for up to 2 weeks.)

Contributor: Canadian Living Magazine, June, 2000

Yield: 9 muffins

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