For the most part, I think I am a seasoned enough cook. After twenty some years of making a living out of managing a kitchen, I think I’ve honed myself to a point where if you gave me random pieces here and there, I can produce a reasonably delicious meal. However, I will be the first to admit that I am still a baker in progress. God knows I’ve been known to mess up even the simplest need-to-proof-only-and-bake parkerhouse rolls! And that is why I love these cherry lemon muffins. Not only are they wonderful with bits of fruit and notes of lemon, they are also so easy to make, even a mediocre baker like me can make them with consistent success.
- 1-1/2 cups flour
- 1/2 cup cream of rice cereal , uncooked
- 4 teaspoon baking powder
- 3/4 cup milk
- 1/2 cup packed light brown sugar
- 1/3 cup butter , melted
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated lemon peel
- 1 cup fresh cherries , stemmed, pitted and halved
In a large bowl, combine flour, cereal and baking powder.
In another bowl, combine milk, brown sugar, butter, egg, vanilla extract and lemon peel. Whisk until blended.
In the center of flour mixture, form a small well. Add milk mixture and using a spatula or wooden spoon, stir until just blended. Gently stir in cherries. Allow batter to stand for 5 minutes.
Line a 12-hole baking pan with cupcake liners. Spoon batter into lined muffin holes up to 3/4 full and bake in a 400 F oven for about 15 to 20 minutes or until top is lightly browned and toothpick inserted in the middle comes out clean.
Remove from oven and place on wire rack for 5 minutes to cool. Serve warm.