Prep
15 minutes
Cook
25 minutes
Servings per Recipe
10
Serving Size
1 muffin top
Nutrition Facts
Calories
: 160
Total Fat
: 5
g
Sodium
: 200
mg
Total Carbohydrate
: 27
g
Dietary Fiber
: 2
g
Total Sugars
: 7
g
Protein
: 3
g
Ingredients
1 cup whole wheat flour
¾ cup all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup dried cherries, or chopped fresh, or 15oz canned, or frozen and thawed cherries. If using canned or frozen cherries, drain well.
¼ cup margarine or butter, melted
⅔ cup buttermilk (see Notes)
1 teaspoon vanilla
Preparation
Wash hands with soap and water.
Rinse fresh fruits under running water before preparing.
Preheat oven to 400° F.
Combine the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in medium bowl. Mix well.
Add the cherries and mix lightly.
In a small bowl, combine the melted margarine or butter, buttermilk and vanilla. Add to the dry ingredients and mix gently.
Spoon the dough into 10 equal mounds on a greased baking sheet. Bake until well browned, 18 to 20 minutes.
Serve hot or at room temperature. Store leftovers in an airtight container at room temperature for 2 or 3 days.
Note
- Recipe from FoodHero.org and used with permission.
- Try with other dried fruit or fresh blueberries.
- No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in a liquid measuring cup and fill to the 2/3 cup line with milk. Stir and let set at room temperature for 5 minutes to thicken slightly before using.