1 stick butter softened
1/4 C. diced dried sour
1/8 t. vanilla
1/8 t. cinnamon
Combine all ingredients in the
food processor. Transfer to a crock and refrigerate.
Serve with warm muffins
Cherry Pecan Muffins
2 C. flour
1/2 t. salt
1/4 C. sugar
2 t. baking powder
2 large eggs
1 t. vanilla
1/2 C. melted butter
3/4 C. milk
1 C. dried sour cherries or dried cranberries
1 C. pecans coarsely chopped
grated rind of 1 lemon
Preheat oven to 400° F. Grease 12 muffin cups.
In a large mixing bowl, combine flour, salt, sugar and baking powder. Blend
well. Add in dried cherries and nuts, stir.
In a small bowl combine eggs, vanilla, melted butter, milk and lemon rind. Add
to flour mixture and stir until moistened. Do not overmix. Batter will be lumpy.
Divide batter into the muffin cups.
Bake for 15 - 20 minutes until golden and tester comes out clean.