cherry surpise muffins
This recipe came from the Atlanta Cooks for Company cookbook published in 1968. I still treasure this cookbook. You can still get this wonderful old book on Ebay. I make these little muffins every Christmas. The butter and beaten egg whites make them almost crispy and the cherry in the middle is a taste treat.
prep time
30 Min
cook time
10 Min
method
Bake
yield
Makes 48 tiny muffins
Ingredients
- 2 cups pecans, finely chopped
- 1/2 cup dark brown sugar
- 1/4 cup white sugar, granulated
- 1/2 cup unsalted butter, softened
- 2 - egg yolks, well beaten
- 1 teaspoon pure vanilla extract
- 1 cup cake flour, not all purpose but cake flour
- 1/4 teaspoon baking powder
- 2 - egg whites, stiffly beaten
- 48 - maraschino cherries, no stem
- 1 cup sifted confectioners sugar for rolling
How To Make cherry surpise muffins
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Step 1Preheat oven to 350 degrees. Grease tiny muffin tins (I spray with cooking spray) and sprinkle chopped pecans in bottom of tins.
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Step 2Cream together brown sugar, granulated sugar and butter. Add egg yolks and vanilla extract and blend.
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Step 3Sift flour and baking powder together and add, blending well. Fold in stiffly beaten egg whites (by hand).
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Step 4Place one teaspoon of batter on top of nuts and press a whole Maraschino cherry into center. (very small amount of batter, measure with teaspoon measure to get an idea of how much)
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Step 5Bake at 350 degrees for 10 minutes and while still warm, roll in confectioners sugar.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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