This cherry nut muffin recipe has been in my family for about 15 years and it’s very good! The recipe calls for pecans but you can use whatever nuts you like.
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, beat eggs and sugar together; add butter and beat well.
In a separate bowl, sift together flour, baking powder and salt. Add the flour mixture to the egg mixture, alternating with milk. Fold in the cherries and pecans; stir just to combine.
Scoop batter into prepared muffin pans and bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Per Serving: 197 calories; protein 2.7g; carbohydrates 28.9g; fat 8.5g; cholesterol 23.9mg; sodium 120.2mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.