For my birthday Mom gave me a set of mini muffin tins to add to my kitchen collection, and she included the printed recipe for cherry muffins. I had seen the Food Network and country singing star bake these muffins on Trisha’s Southern Kitchen, so I was excited to try them. Naturally, I made some adjustments and now I have a recipe which I can call my own. Today I made these cutie muffins with a bright pink cherry to share with the sisters at Inspire Women, and I was flattered when my treat was called, “Divine.” This is my creation:
Cream together: 1/4 cup softened butter + 1/2 cup granulated sugar + 1/2 cup brown sugar.
Add and mix: 2 eggs.
Add and mix: 3 Tbs maraschino cherry juice + 1/4 tsp almond extract.
Sift together: 1 cup unbleached flour + 1/4 tsp baking powder.
In 3-4 batches, add and mix dry mixture into creamed mixture.
Stir in: 1/2 cup pecan pieces.
Scoop muffin batter into mini cupcake tins lined with mini cupcake papers. (Pampered Chef small scoop is the perfect size to portion 2 tsp batter.)
Lightly press 1/2 maraschino cherry into each mini cup of muffin batter.
Bake @ 400* 8-10 minutes, until muffins are lightly browned on top.
Dust hot muffins with powdered sugar.
Remove individual muffins to wire rack to cool.
Makes about 3 dozen mini muffins.
Serve with love! Package these cutie muffins in a basket to give for a gift or share at a ladies’ gathering. They are so super cute and yummy!