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Wild Rice and Dried Cherry Muffins |
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Serves: 12 1 cup dried red cherries2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 2 1/2 teaspoons dried marjoram 1/3 cup unsalted butter, melted and cooled 1 egg, at room temperature 1 cup buttermilk 1/3 cup dark honey, at room temperature 1 cup cooked wild rice (about 1/2 cup dry) Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Preheat the oven to 375°F. Line 12 standard muffin cups with liners, or lightly grease with cooking spray. In a small bowl, plump the cherries in hot water for 15 minutes, then drain, coarsely chop, and set aside. 2. In a medium bowl, whisk together the flour, baking powder, and salt until well blended. Add the marjoram and whisk until well blended. 3. In another medium bowl, beat together the butter and egg until blended. Add the buttermilk and honey and beat until blended. Add the buttermilk mixture to the flour mixture and beat until just combined and no large streaks of flour remain, scraping down the sides and bottom of the bowl as needed. Fold in the cherries and rice. 4. Divide the batter among the muffin cups. Bake until the muffins rise and become lightly browned, and a toothpick inserted in the middle comes out clean, about 25 minutes. Do not overbake. Cool the muffins in the tin for 5 minutes, then transfer to a rack to cool slightly (otherwise, you could burn your mouth on the hot cherries). These muffins are best served warm on the day you bake them. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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