Page 320 - Cupcakes

FRESH CHERRY AND CORN MUFFINS

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I had no idea that fresh sweet cherries could be such a great partner for
cornmeal. Raised in the South, we never added sugar to corn muffins, and my
ancestors would have thought it disrespectful to combine something as frivolous
as sweet cherries with their revered cornmeal. But I remember seeing a recipe
like this in a magazine and thinking “I’m going to try that some day.” What a
treat these cherries are when baked up and plump. I also sweetened the muffins
with brown sugar and added a little orange juice. They’re great for breakfasts on

the go.

MAKES 10 MUFFINS (2½ INCHES EACH)

PREPARATION TIME: 10 MINUTES
BAKING TIME: 15 TO 18 MINUTES

Vegetable oil spray for misting the pan

2½ cups self-rising cornmeal mix (see “the Cupcake Doctor says”)
¾ cup packed light brown sugar
½ cup buttermilk or milk

½ cup orange juice
a cup vegetable oil

1 large egg
½ cup pitted and chopped fresh sweet cherries (about 16 cherries) (see “the
Cupcake Doctor says”)

1. Place a rack in the center of the oven and preheat the oven to 400°F. Mist the
bottom of 10 muffin cups with the vegetable oil spray. Set the pan aside.

2. Place the cornmeal mix and brown sugar in a large mixing bowl and stir to
mix. Make a well in the center. Place the buttermilk, orange juice, oil, and egg in