I threw these muffins together today because I had a bunch of dried cherries that I wanted to use. They’re essentially a plain muffin recipe with a single modification (I substituted honey for half of the sugar) and the addition of dried fruit, but they turned out well and a friend asked for the recipe. So, here goes…

Honey and Cherry Muffins
Prep time: 10 minutes
Cooking time: 20 minutes
Makes: 12 muffins

Dry Ingredients:

• 2 c. all-purpose flour
• 1/4 c. sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 c. dried, pitted cherries

Liquid Ingredients:

• 1 c. milk
• 1/2 c. unsalted English-syle butter, melted and cooled
• 1/4 c. buckwheat honey
• 1 egg, room temperature and lightly beaten

Directions:

Preheat the oven to 400F and lightly grease the muffin tin with butter.

In a large bowl, sift together the flour, sugar, salt, and baking powder.

In another bowl, beat together the milk, egg, and butter. Slowly drizzle the honey into the mix as you continue to whisk it all together.

Make a well in the bowl of dry ingredients and pour in the liquids. Gently fold in the liquids with a rubber spatula, making sure you get it all combined with only about fifteen or twenty motions. Add the cherries, and another five folds should have them fairly evenly distributed.

Scoop evenly (the honey makes it difficult to pour) into your muffin tin and bake for 20 minutes or until a toothpick comes out clean. Let cool in the tin for 10 minutes, then remove them into a wire rack to cool.

I just made these this afternoon and I’ve already eaten five of them.