Page 321 - Cupcakes

a small mixing bowl and stir to combine and break up the egg yolk. Pour the

buttermilk mixture into the well of the muffin mix. Stir the wet and dry
ingredients with a wooden spoon, just until combined, 10 strokes. Fold the
chopped cherries into the batter and stir another 10 strokes, until just combined.
Spoon or scoop ⅓ cup batter into each prepared muffin cup, filling it three
quarters of the way full. Place the pan in the oven.

3. Bake the muffins until they are lightly golden and just spring back when

lightly pressed with your finger, 15 to 18 minutes. Remove the pan from the
oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around
the edges of the muffins, lift them up from the bottoms of the cups using the end
of the knife, and pick them out of the cups carefully with your fingertips. Place
them on a wire rack to cool for 15 minutes. The muffins are ready to serve.

Store these muffins, in a cake saver or under a glass dome, at room
temperature for up to 5 days or freeze them, wrapped in aluminum foil or in a
cake saver, for up to 6 months. Thaw the muffins overnight in the refrigerator
before serving.

the Cupcake Doctor says...

Self-rising cornmeal mix is a blend of cornmeal, baking powder, salt, and a
little flour. It makes a softer muffin than are made from cornmeal. You can
substitute 2 cups self-rising cornmeal mixed with ½ cup all-purpose flour.
No fresh cherries? Use fresh blueberries instead.