cherry surpise muffins
(2 ratings)
This recipe came from the Atlanta Cooks for Company cookbook published in 1968. I still treasure this cookbook. You can still get this wonderful old book on Ebay. I make these little muffins every Christmas. The butter and beaten egg whites make them almost crispy and the cherry in the middle is a taste treat.
(2 ratings)
yield
serving(s)
prep time
30 Min
cook time
10 Min
method
Bake
Ingredients For cherry surpise muffins
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2 cpecans, finely chopped
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1/2 cdark brown sugar
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1/4 cwhite sugar, granulated
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1/2 cunsalted butter, softened
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2egg yolks, well beaten
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1 tsppure vanilla extract
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1 ccake flour, not all purpose but cake flour
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1/4 tspbaking powder
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2egg whites, stiffly beaten
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48maraschino cherries, no stem
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1 csifted confectioners sugar for rolling
How To Make cherry surpise muffins
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1Preheat oven to 350 degrees. Grease tiny muffin tins (I spray with cooking spray) and sprinkle chopped pecans in bottom of tins.
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2Cream together brown sugar, granulated sugar and butter. Add egg yolks and vanilla extract and blend.
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3Sift flour and baking powder together and add, blending well. Fold in stiffly beaten egg whites (by hand).
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4Place one teaspoon of batter on top of nuts and press a whole Maraschino cherry into center. (very small amount of batter, measure with teaspoon measure to get an idea of how much)
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5Bake at 350 degrees for 10 minutes and while still warm, roll in confectioners sugar.
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