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Cherry Lemon Muffins
Cherry Lemon Muffins

1 cup dried cherries
2 cups all-purpose flour, divided 
2 teaspoons baking powder 
1 teaspoon baking soda 
1/2 teaspoon salt
5 tablespoons sugar 
1 egg
1 cup buttermilk
5 tablespoons butter, melted
Juice from 1 lemon
Lemon zest from 1 lemon

Preheat oven to 375°.  In a food processor, place dried cherries sprinkled with 2 tablespoons flour to separate them.  Pulse to chop.  In a large bowl, sift together remaining flour, baking powder, baking soda, salt, and sugar.  In another bowl, lightly beat the egg.  Add buttermilk, butter, lemon juice, and zest.  Combine well.  Add chopped cherries.  Stir buttermilk mixture into flour mixture just until dry ingredients are moistened.  Pour into greased muffin tins.  Bake 20 minutes or until muffins are golden brown.  Makes 12.
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