Our pie cherry harvest is in. We have a bowl full. Enough for cherry muffins in the morning. They're beautiful and just sweet enough to eat, but delicious and glowy red cooked. If only wishing were enough to make it grow faster and produce more! 'Cause around here, life is a bowl of cherries. Just one small bowl a year! For five of us.
We'll eat them for breakfast in the form of:
Tart Cherry Muffins melt 8T. butter, beat in 1c. sugar, 2T. almond paste (for homey recipes it's just almonds ground in the food processor til smooth with an equal amount of sugar) then 2 eggs. In another bowl stir together 1c. whole wheat flour, 2c. all purpose flour, 1T. baking powder, 1t. baking soda, 1/2t. salt, and then beat the dry mixture into the butter mixture in three allotments, alternating with 1 1/2c. vanilla yogurt. Stir in 1 1/2c. chopped sour cherries. Bake in a sprayed standard muffin tin at 375 degrees for 20-25 minutes, less if using a mini-muffin tin.