Cherryyogurtmuffins Recipes

Steps:

• 1. Preheat oven to 375. Line muffin tins with liners or spray with cooking spray.
• 2. Make the crumb topping: In medium bowl, combine all dry ingredients. Stir in butter then pinch mixture until it forms pea size chunks.
• 3. Make the muffins: In a small bowl whisk the flour, baking powder and salt. In a large bowl, combine the sugar, eggs and oil and beat with a hand mixer until well combined. Beat in the milk and vanilla. Add the flour mix and beat on low speed until the batter is smooth. Stir in the cherries.
• 4. Spoon the batter into muffin tins filling about 3/4 full. Sprinkle crumb topping on each muffin and bake for about 30 minutes until a toothpick inserted in center comes out with a few moist crumbs attached.
• 5. Let cool for 10 minutes before removing from pan.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
• Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
• Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
• Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 350 degrees.
• In large bowl beat margarine until creamy.
• Beat in sugar.
• When pale and fluffy, add eggs.
• Mix in baking powder,baking sada and almond extract.
• Fold in 1 c flour.
• Mix well by hand.
• Stir in yogurt and 1c floru.
• In greased muffin tin spoon heaping tbl batter.
• To each muffin add 1tsp pie filling.
• Cover with another heaping tbl batter.
• Bake @ 350 degrees 25 minutes.

Steps:

• Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.
• With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Combine buttermilk, egg, oil and almond extract in a small bowl.
• Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist.
• Fold in chopped cherries.
• Spoon muffin mixture into muffin pan. Bake for 18-20 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper baking cups.
• Stir together the baking mix, white sugar, egg, and milk in a bowl just until combined. Stir in 1/2 of the cherry pie filling. Fill the lined muffin cups 2/3 full. Top each muffin with 3 cherries from the remaining cherry pie filling.
• Mix flour, brown sugar, melted butter, and cinnamon together in a small bowl with a fork until crumbly. Sprinkle evenly over unbaked muffins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 375 degrees F.
• For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.
• For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined.
• Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
• Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.

Steps:

• Heat oven to 375ºF.
• Combine flour, 3/4 cup sugar, baking powder and salt in large bowl. Beat cream cheese with whisk in medium bowl until creamy. Add milk, butter and eggs; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cherries and nuts.
• Spoon into 12 paper-lined muffin cups; sprinkle with remaining sugar.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.

Steps:

• In a medium mixing bowl, stir together dry ingredients.
• Combine remaining ingredients except blueberries; add to dry mixture.
• Fold blueberries into muffin batter.
• Put into muffin cups and sprinkle with additional sugar.
• Bake at 400 degrees for 18 minutes.

Steps:

• In a small bowl, combine the flour, sugar and baking soda. In a 1-qt. glass container, layer the flour mixture, cardamom, cloves, cherries and walnuts, packing well between each layer. Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch (about 4 cups total)., To prepare muffins: Place mix in a large bowl. Combine the buttermilk, egg and butter; stir into mix just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks., In a small bowl, cream the butter, confectioners' sugar and cardamom until smooth. Store in an airtight container in the refrigerator. Soften just before serving with the muffins.

Steps:

• preheat the oven to 175c/300/f gas 4
• place all your ingredients into a bowl keeping back the cherries and coconut and use an electric whisk to beat together for at least 2-3 minutes
• add your coconut and quarter your cherries leaving 18 out to top before putting in the oven
• place mix in cupcake cases and place whole cherries on top of the mixture
• bake in the oven for 20 minutes or till skewer comes out clean. place on a colling rack when cooled these can be frozen for 3 months in an air tight container or last 2 days if not freezing