The season of Cherries is coming to an end now. Few days back I was thinking what to do with some handful of cherries lying in a corner of my fridge. So just whipped them up with some cornmeal and butter, and these muffins were born. These are excellent as Breakfast Muffins. It has the goodness of cornmeal along with the soft bites of cherries. Eat one or two at a time and you don’t need anything else for breakfast. So bake some for your family, you and your kids will be happy! 🙂
Cornmeal Cherry Muffins
Yields: 10 regular size muffins
- All-purpose flour/Maida- 1 cup
- Cornmeal- ¼ cup
- Unsalted butter- 5 tbsp (softened)
- Powdered sugar/Caster sugar- ½ cup + 4 tbsp
- Egg- 1 (it was at room temperature)
- Thick yogurt- ¾ cup
- Baking powder- 1 ½ tsp
- Baking soda- ¼ tsp
- Salt- ¼ tsp
- Cherries- ½ cup (pitted)
In a bowl whisk the butter and sugar until light and fluffy. Add egg, whisk well. Now add yogurt into this, whisk and keep aside. In a bowl mix all-purpose flour, cornmeal, baking powder, baking soda and salt. Now shift the dry ingredients into batter. Mix until lump free. Add the cherries, gently fold them using a spatula.
Preheat the oven to 190 C. Line a muffin tin with paper liners. Scoop the batter into the prepared muffin tin about three fourth full. The batter would be thick, and that it should be. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean (except the gooeyness of cherries). After baking transfer the muffins to a cooling rack and leave there till they cool completely.
You can serve them little warm. Muffins taste best on the day they are baked, but you can store them in an airtight container. As it is summer here, so I recommend storing them in refrigerator. Consume within 2 days.