Maraschino Cherry Muffins

Maraschino Cherry Muffins

1/2 stick of butter
1/2 cup white sugar (Splenda used here)
1/2 cup brown sugar (Splenda used here)
2 eggs
1 cup of flour
1/4 teaspoon baking powder
2 tablespoons of maraschino cherry juice
1 tablespoon vanilla extract
Maraschino Cherries

Seperate the eggs and set yolks and whites aside. Cream butter and both sugars, and two well beaten egg yolks. Mix thoroughly. Slowly beat in flour, baking powder, cherry juice, and vanilla extract. Beat egg whites until white and frothy, and fold in gently to batter. Spray a small muffin tin (I sprayed an Ableskiver pan, here). Add a dollop of batter to each well, and top with one cherry. Cover with another dollop of batter, and bake for 10 minutes at 400 degrees. Dust with powdered sugar. Variations: Add a pecan half or almond to the bottom of each well, first, so that they are "topped" with a nut, for Cherry Nut. Add almond extract to batter, if desired.

Verdict:

Tasty, but batter was not very cherry tasting. Tasted exactly like a chocolate chip cookie batter, only lighter and frothier.
Skill: Not Much
Repeat:

Hmmmm. They were sweet and tasty, but probably not without tweaking to add almonds or more intense flavor. I would prefer a lighter, whiter batter, so perhaps I'd leave out the brown sugar. And I'd use less sugar -- these were a little too sweet for me. They DID, however, taste better the next day, after sitting overnight, which isn't usually the case with muffins.