Because my sister loves cherries but lives far enough away that she can’t come over and eat every weekend, this recipe’s for you!
Makes: 22 mini muffins
Ingredients:
2 Tbs. unsalted butter, softened
1/4 c. splenda brown sugar blend
1/4 c. granulated sugar
1 egg, yolk and white separated
1/2 c. all purpose flour
1/8 tsp. baking powder
12 maraschino cherries, chopped
1/5 Tbs. maraschino cherry juice reserved from jar
1/4 c. chopped pecans (optional)
22 mini baking cups or 1 Tbs. shortening for greasing muffin pan
Method:
Preheat oven to 400 degrees. Grease or line muffin pan(s). Set aside. In medium bowl using wooden spoon, incorporate brown sugar, granulated sugar and butter until it creates a paste. In small bowl, whisk egg yolk and then add to sugar paste along with flour, baking powder and cherry juice. Mix well. In small bowl, whisk egg white until frothy (about 3-4 minutes). Fold into mix. Add chopped cherry and nuts (if using). Place 1/2 Tbs. scoops of batter into baking cups. Bake for 10 minutes in preheated oven or until toothpick inserted comes out clean. Move to cooling rack and cool for 10 minutes.