Sour Cream Cherry Muffin Recipe

Muffins are a great way to use fruit and vegetables from the share.  As many of you know, I love to bake and invent muffin recipes.  This one is in my pile of favorite recipes because it uses 100% whole wheat flour, but tastes creamy with the sour cream and fruit.  I did a few searches on the blog today to make sure that I had not already posted this one.  It calls for 1.5 cups of diced fruit so you can make use of lots of the CSA fruit offerings all year.  Apples, peaches, berries, plums, dried fruit, frozen fruit and this week cherries.  Muffins are also flexible enough to add local nuts as well as the fruit.  I have added pecans or peanuts to the muffins as well.  Enjoy.

Amy Hetager, CSA Blogger

Sour Cream Cherry Muffins

King Arthur Flour Cookbook

2.5 cups Whole Wheat Flour (I use local flour from Marketplace)

1.5 tsps Baking Powder

1/2 tsp Baking Soda

1 tsp salt (I use kosher for baking)

4 tblsp soft Butter

1 cup Sugar

2 Mesa Top Farm Eggs

1 tsp Vanilla Extract

1 cup Sour Cream

1.5 cups of Fruit & Nuts of your choice (I used cherries)

Cream the butter and sugar with a hand mixer until it looks like a paste.  Add one egg at a time and mix.  Add vanilla.  Add sour cream.  Blend the flour and dry ingredients.  Add to the wet mixture.  Add the fruit and nut mixture.  Refrigerate mixture for at least an hour to make the wheat flour even more soft.  Bake 16 muffins at 400 degrees for 25 minutes.  Cool on a wire rack.

The other great thing about muffins is that you can freeze them for use later.  I usually wrap the baked goods in wax paper and then place in a glass container or plastic sealed bag.  I have a potluck each month where I have created a tradition of bringing muffins with local ingredients.  This batch may be frozen for use in this month’s potluck.


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