We bought two 3 oz packages of gourmet dried tart cherries and dried blueberries. Sunsprout, a company based out of Lancaster, PA, distributed the fruit; the following recipe comes from their packaging. I made mini muffins instead of regular-sized ones and adjusted the baking time accordingly.CHERRY-ORANGE MUFFINS
makes 12 muffins (or about 3 dozen mini muffins, in my case)
2 c all-purpose flour
3/4 c granulated sugar
1 tbs baking powder
1/2 c dried tart cherries
3 tbs grated orange peel
1 c milk
1/4 c butter, melted
1 egg, slightly beaten
1/4 tsp salt
To premoisten dried cherries, pour boiling hot water over dried fruit and cover for 15 minutes. Drain. This will help maintain the moisture meant for the prepared recipe.
In a large mixing bowl, mix flour, sugar, baking powder and salt.
Combine separately: milk, melted (not hot) butter, and egg.
Gently add the liquid ingredients to the dry mixture. When just moistened, gently fold in the premoistened dried cherries and orange peel. Fill paper lined muffin cups 3/4 full.
Bake in a preheated 400 degree oven 18-22 minutes, until golden brown. Remove from pan and serve warm.
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