Far too often, muffins become an oily ball of sugar – not exactly what I’m looking for in a breakfast food. These muffins have a lovely firm-yet-light texture; almost like a scone. Enjoy alongside your morning coffee and a bowl of fresh fruit.
Bing Cherry Muffins
3/4 cup milk
1/2 cup sunflower oil or vegetable oil
1 cup white whole wheat flour
1 cup unbleached all-purpose flour
1 cup dried bing cherries, chopped (Trader Joe’s is a good source)
1/3 cup sugar, or 1/2 cup raw cane sugar
3 teaspoons baking powder
1 teaspoon salt
1.) Heat oven too 400 degrees. Beat egg, and then stir in the milk and oil.
2.) Stir in remaining ingredients. Spoon into twelve muffin cups in a muffin pan. Sprinkle tops with sugar.
3.) Bake for 20 minutes; reversing position in oven throughout. Remove from pan immediately to cool.