I’ve been thankfully blessed with an ever seemingly flowing deposit of cherries at market this season.
My fingertips are stained and I’ve finally invested in a cherry pitter it’s been such a bumper year.
The other day, with another bowlful of cherries, I was called by a neighbour to do some reno snooping and a visit. Since I didn’t want to show up empty handed, she was letting me look at the inside of her closets after all, I grabbed for my cherry pitter and a bowl.
We were a little late but the muffins were still steamy when we arrived. After peeking at her newest addition, we had coffee and the muffins. She had two and I got the name of her contractor. Pretty good trade.
CHERRY STRUESEL MUFFINS
350ºF 18-20 Minutes
2 Cups All Purpose Flour
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
1 Cup Bing Cherries, pitted & roughly chopped
1/3 Cup Safflower Oil
3/4 Cup Sugar
1 Cup Soy Milk
1/3 Cup Orange Juice
1/4 Cup Brown Sugar
1/4 Cup Oatmeal
1/4 Cup All Purpose Flour
1/4 Cup Shredded Coconut
1/4 Cup Walnuts, chopped
3 Tablespoons Earth’s Balance Butter
Preheat the oven to 350ºF. Lightly spray a regular sized muffin tin.
In a small bowl combine the milk, oil and orange juice.
Sift together the flour, baking powder, soda and salt.
Add the sugar and stir in the wet ingredients.
Pit the cherries and roughly chop. Fold in the cherries, and spoon into prepared muffin tin.
Combine struesel topping together and mash butter with a fork until evenly distributed and the mixture is crumbly.
Generously top each of the muffins with the struesel mixture and bake for 18-20 minutes or until a cake tester can be cleanly removed.
Makes 12 muffins.