Cherry Cheddar Muffins

Giorgio Celmo

Ingredients

1 cup dried cherries
2 cups all-purpose flour
8 ounces Packaged grated sharp cheddar cheese
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
2 eggs
1/4 cup canola or vegetable oil
Preheat the oven to 350 degrees F and butter and lightly flour the inside of 8 muffin cups. Put the cherries in a small bowl and pour enough hot water over them to cover the tops. Set aside for 10 minutes; then drain.
Put the flour, cheese, sugar, baking powder, and salt in a medium bowl and gently stir just to blend the ingredients. Whisk the cherries, milk, eggs, and oil together in a small bowl. Pour the milk mixture over the flour mixture and stir together just until soft, wet dough forms.
Spoon the dough evenly into each muffin cup. Bake until the tops are lightly browned and spring back when gently touched in the center, about 20 minutes. Remove the pan from the oven and place on a cooling rack.
When the muffins are cool, turn the pan upside down and tap the corner of the pan to release each muffin. Store in an airtight container at room temperature for up to 3 days, or refrigerate for 4 to 6days. Warm the muffins by placing them in a microwave for a few seconds