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
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
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.