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Cherry and Zucchini Muffins
By the Gourmet Farm Girl
1 1/2 cups sugar
1 teaspoons cinnamon
2 1/2 cups all purpose flour
1 cup rolled oats
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs
1/4 cup melted butter
1 teaspoon vanilla
1 teaspoons cinnamon
2 1/2 cups all purpose flour
1 cup rolled oats
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs
1/4 cup melted butter
1 teaspoon vanilla
1/2 teaspoon almond flavor
1 cup fresh cherries (pitted and chopped)
1/4 cup sour cream
1 cup fresh cherries (pitted and chopped)
1/4 cup sour cream
2 cups shredded zucchini (unpeeled)
1 cup chopped pecans
Preheat oven to 350 degrees
Line two muffin tins with paper cups; set aside
In a medium size mixing bowl, combine the flour, baking powder, soda, salt, rolled oats
and cinnamon; set aside
In a large mixing bowl beat the eggs with an electric mixer on medium speed till foamy (about 2 minutes)
Add the sugar, sour cream, butter and vanilla. Slowly add the flour mixture and mix on low speed till just blended. With a large wooden spoon gently stir in the zucchini and nuts; fold in cherries.
Note: Do not overmix or batter will turn pink
Sprinkle top of muffins with a teaspoon of brown sugar
Bake for 30 minutes or till a wooden pick comes out clean; cool in pan on a rack for 8-10 minutes; remove muffins from pan; cool or serve warm
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Makes 24 muffins
ENJOY!