Are you still baking and cooking at home quite a bit? I still have not gone into a restaurant to eat since March. The restaurants here are at 50% capacity and having outdoor dining when possible but I am just not ready to go out to eat yet. We have been ordering take-out once a week or every other week to help the economy but we are limiting to places we know well and know that they are taking the precautions seriously.
This weekend the local fairgrounds is having a food fair. Because the fairs are cancelled in the state the food trucks that attend the fairs count on selling food during them for their yearly income. The fairgrounds contacted several of the food vendors and will have a driving path set up where you can go from vendor to vendor to purchase fair food. They did it last month and it was so successful they are doing it again. It was fun. The vendors are staggered through out the grounds and they had giant pretzels, freshly squeezed lemonade, cotton candy, steak tips, tacos, fresh baked cookies, ice cream, corn dogs. It was so good!
To balance all the treats we will have we have been trying to eat pretty healthy most of the week. One of the items we got in our CSA basket this week was tart Michigan cherries. I never knew they were such a big thing here. After tasting them we decided we needed to bake them into something a bit sweeter so that we could eat them all!
Verdict: These muffins were perfect for the cherries. The muffins are not overly sweet and are more like a biscuit which worked well with the cherries. We served them warm, split open with a bit of butter in the center. They were perfect for a special breakfast. If you don’t have fresh tart cherries frozen will work too!
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 cups plus 2 tablespoons flour
- 1/2 cup sugar
- 3/4 teaspoon cinnamon
- 1 cup tart cherries, pitted and rough chop (or frozen cherries, thawed; coarsely chopped)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup milk
- 1/4 cup melted butter
- Preheat oven to 375 degrees. Grease and flour 12 muffin cups or line with paper liners.
- In a medium bowl, stir together the salt, baking powder, flour, sugar, and cinnamon.
- Toss the cherries in 2 tablespoons flour, and stir gently to combine. This will keep them all from sinking to the bottom of your muffins.
- In a separate bowl, whisk the egg, vanilla extract, milk, and melted butter until combined.
- Stir the milk mixture with the dry mixture until moistened.
- Fill the muffin cups about 2/3rds full.
- Bake for 15 to 20 minutes or until an inserted toothpick comes out clean.
- Let the muffins cool for 5-10 minutes before serving warm with butter, if desired.