Due to my failure to create a State Fair-themed food last week, I decided to use one of my favorite Wisconsin foods in a recipe I’d post this week – Door County cherries! I picked some dried cherries up from the Wisconsin State Fair and will probably be posting more than one recipe featuring them in the next couple of weeks.
I made these muffins last week for my friend who just had her baby. Since I don’t like to brag, I’ll just quote her: “Thank you, they gave me the energy to stay up all night with a 1 day old baby” and “I can’t do caffeine and these muffins were like magic.”
Well, if you were looking for a reason to try this recipe, I’m pretty sure I gave you a great one. Have at ‘em:
- 1 ½ cups flour
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup agave nectar
- 1 banana, mashed
- ½ cup soy milk
- ¼ cup vegetable oil
- ½ cup dried cherries
- ½ cup roasted pecans
Preheat the oven to 375 degrees. Combine the dry ingredients first (flour, baking powder, salt). Next, add the agave, banana, soy milk, and oil. Stir together with a wooden spoon and if you’d like to get the lumps out, give them a quick whip with the hand mixer. Make sure to not mix more than necessary so the muffins don’t end up tough.
Fold in the cherries and pecans. This recipe can be easily substituted with any other dried fruit or nut in place of these, but who wouldn’t want Door County cherries?
Grease a muffin tin and fill halfway up with the batter. If you’re using a mini muffin tin the recipe would probably make about 48 muffins. I used a combination of both and if I remember correctly I got about 18 small and 10 regular-sized.
Bake in the oven for 12 minutes or until a toothpick can come out clean after piercing the muffins in the middle. It’s going to take a few more minutes to cook if you’re making larger muffins.
Make these for the next time you have to stay up with a newborn, or just when you’re looking for something great to go with your morning coffee and Sunday paper.