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Cherry Muffin

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Recipe by:
Yield: 12 servings
Cook Time:
Total Time:

Ingredients

3/4 cup LACTAID® Fat Free Milk
2 large eggs
1 teaspoon vanilla extract
5 tablespoons unsalted margarine
2 cups all-purpose flour
7 tablespoons sugar, divided
1 tablespoon baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped, dried cherries

Preparation

  1. Preheat oven to 400 degrees F. Line muffin tins with paper liners.
  2. In large bowl whisk LACTAID® Fat Free Milk, eggs, vanilla and margarine together.
  3. In separate bowl, whisk together flour, 6 tablespoons of sugar, baking powder, nutmeg and salt. Stir in cherries. Gradually add flour mixture to milk mixture. Do not overmix.
  4. Divide batter evenly among the lined muffin tins, filling each about 3/4 full. Sprinkle tops of muffins with remaining 1 tablespoon sugar.
  5. Bake until golden brown, firm to the touch and tests clean with a toothpick, about 20 minutes. Cool on a rack to cool slightly. Serve warm or at room temperature.

Nutritional Facts

Serving Size: 1 muffin

Amount Per Serving

Calories 165
Total Fat 5.53g
Calories from Fat 49.30kcal
Saturated Fat 1.18g
Cholestrol 36.15mg
Sodium 168.42mg
Total Carbohydrate 25.39g
Dietary Fiber .87g
Sugars 9.60g
Protein 3.94g
Calcium 87.76mg
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