I had a bunch of less than fresh strawberries in the fridge that left a few more days would be able to leave the condo on their own. Shaun suggested chopping and freezing them...but I knew I could do better than that. Chopped, the strawberries yeilded about a cup, 1 cup less than I needed so I dug in the fridge and found some frozen pitted cherries and the very berry muffin was born.

Originally a recipe for strawberry lemon muffins from Cooking Light, I ditched the lemon and added the cherries and their juice instead!

Recipe Yeilds 12

1 1/2 cups all purpose flour
1 1/4 cups sugar
1 tsp baking powder
1/2 tsp salt

2 cups mixed berries
3 tbsp butter, melted
2 eggs, beaten

2 tbsp sugar (topping)

Combine dry ingredients in a bowl. Beat eggs and combine with melted butter and berries. Add berry mixture to dry mixture and mix until *just* combined. Don't over mix.

Divide batter into a greased muffin tin...

and bake at 400 degrees for 20-25 minutes or until muffins spring back when touched lightly in center. Remove from pan immediately.


Kristen's Kitchen

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