Cherry Muffins with Crunchy Tops
With cherries in season, and tasting oh so very very good, I thought fruit for breakfast and went with muffins. Recipe courtesy of BC Tree Fruits.
1 1/2 cups (375 mL) all purpose flour
1/4 cup (60 mL) white sugar
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2.5 mL) salt
3 ripe bananas, mashed
1/2 cup (125 mL) melted butter
1 cup (250 mL) B.C. Brand cherries, pitted, chopped
2 tbsp (30 mL) white sugar
1 tbsp (15 mL) all purpose flour
1/2 tbsp (7.5 mL) butter
Preheat oven to 375°F (190°C)Spray muffin tin with cooking oil spray.In bowl, combine flour, sugar, baking powder, soda and salt.
In separate bowl, mix egg, bananas and melted butter until well blended.
Carefully add dry ingredients to banana mixture, stirring just to combine. Lightly fold in cherries.
Place approx 1/4 cup of mixture into each of 12 muffin cups.
Sprinkle muffins with topping made by combining 2 tbsp sugar, 1 tbsp flour and 1/2 tbsp butter.
Bake for 22–24 minutes until golden
Carbohydrates: 28.0 g (52%)
Protein: 3.0 g (6%)
Fat: 9.5 g (42%)
Suitable for low-fat and heart-healthy diets. Each serving provides 1/2 serving of fruits and vegetables.