Ingredients for Cherry Pink Muffins
- All Purpose Flour
- Salt
- Baking Powder
- Maraschino Cherry
- 1 large egg
- ½ cup milk
- Maraschino Cherry Juice
- ¼ cup vegetable oil
- 2 tablespoons honey
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How to Make Cherry Pink Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a separate bowl, drain 1 cup fresh or frozen cherries, reserving ¼ cup of the juice. Finely chop ½ cup of the drained cherries.
- In a medium bowl, lightly beat 1 large egg.
- Add ½ cup milk, ¼ cup reserved cherry juice, ¼ cup vegetable oil, and 2 tablespoons honey to the beaten egg. Whisk until combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in the ½ cup chopped cherries.
- Fill each muffin cup about ¾ full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm and enjoy! Consider adding a dollop of whipped cream or a sprinkle of powdered sugar for extra indulgence.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
31g
Fat
4g
Carbs
7g
