American Cherry Muffins - American

Method

• Wash the cherries and remove the seeds.
• Put the ingredients into a frying pan without any oil and turn on the heat.
• When the sugar dissolves, add the cherries and simmer for about 5 minutes.
• Dissolve the cornstarch and lemon juice in water, then add to the pan.
• Simmer until thickened.
• Then, add the Kirschwasser.
• The sauce is done.
• Bring the butter, egg, and milk to room temperature.
• Combine the flour and baking powder and sift.
• Line the muffin tin with paper cups.
• In a bowl, knead the butter until creamy, then add the sugar and mix well.
• Preheat the oven to 180C.
• Add a little bit at a time of the beaten egg and milk into the bowl from Step 6, mixing well with each addition.
• Add the sifted dry ingredients to Step 7, folding without kneading, until no longer powdery.
• Add the cherry sauce from Step 4 to Step 8 and combine evenly.
• Spoon the batter into the muffin tin and smooth the surfaces.
• Bake at 180C for 30-35 minutes.
• Cover with aluminum foil along the way.
• Check with a skewer or toothpick to see if it's done.
• Let cool, then remove from the muffin tin.
• Continue cooling on a rack.
• When you cut it in half, it looks like this.
• It's full of cherries.