Dried sour cherries, most commonly from Michigan, have a wonderful tangy flavor. They are great in breakfast muffins, as they do not make them too sweet.
Paperline the muffin tins or butter them.
Cover the sour cherries with hot water and soak them for 15 minutes. Drain the cherries and set them aside.
Put the butter and brown sugar in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until light and fluffy. Continue mixing and add the eggs, milk, and vanilla extract. Fold in the dry ingredients and the reserved cherries.
Spoon the batter into the prepared muffin tins.
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