Cherry muffins, a perfect winter treat

[media-credit id=3 align=”alignright” width=”300″][/media-credit]Most baby boomers will remember the story about George Washington chopping down the cherry tree.

In the old days, it was told in every elementary school classroom. As a small child, George was apparently given a small hatchet as a gift and he treasured it.

His father planted a prized cherry tree that he cherished, according to the story. One day, little George went outside with his hatchet and tried it out on the cherry tree, which ultimately killed it.

Teachers would emphasize how angry George’s father was when he discovered his beautiful cherry tree dead instead of flourishing.

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He went into the homestead and asked if anyone knew who was responsible for chopping down the cherry tree.

Little George, said to be about six years old, courageously admitted he chopped down the cherry tree.

Much to George’s (and the listeners’) surprise, the father took the child into his arms and told him how proud he was George told the truth.

That, he indicated, was worth all the cherry trees in the world.

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The tale, whether it was true or not, sent home the clear message that one should always tell the truth.

So, in honor of this country’s first president, why not stir up a batch of cherry muffins this month?

George Washington’s birthday, a federal holiday, is celebrated on the third Monday of February.

King Arthur flour, which is a really good quality product approved by diehard bakers, has a delectable recipe for cherry muffins.

Each muffin is studded with lots of cherries and slices of almonds, and the muffin, itself, has a slight, nice almond taste.

For a special breakfast treat, serve the muffins along with some cantaloupe chunks, orange juice and fresh coffee or tea.

A bite of one of these, and you will probably make cherry muffins year-round.

Cherry Muffins

1/2 cup (1 stick) butter
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1/2 cup milk
2 tsp baking powder
1/2 tsp salt
2 cups cherries, pitted, coarsely chopped, and drained (either fresh or frozen)
1 cup slivered almonds, lightly toasted
1 tsp almond extract
granulated sugar for sprinkling

Instructions:

Cream butter and sugar until fluffy. Beat in eggs, one at a time.
Combine dry ingredients and add them to butter/sugar mixture alternately with milk. Stir in almond extract, then gently fold in almonds and cherries.
Spoon muffin batter into 12 muffin cups (either greased or lined with paper liners). Cups will be quite full. Sprinkle each muffin with a little granulated sugar. Bake in a preheated 375 degree oven for 30 minutes or until muffins test done.

Posted by Susan M. Wicker Guerrero on February 28, 2013. Filed under Food. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry