01 July 2008

Geneva's Sweet Cherry Muffins

Shall we talk about what a crap-tastic week it's been? No? Can't I divulge a wee bit? Pretty please? Well settle in, because I'm going to anyway (pouty face). It's my blog, so you're stuck ;)

I had a work trip. It was long, that's all I'm going to say. I got back with all intentions of doing the latest Daring Baker Challenge and posting it (I had a whole 3 days to do it), but suffice it to say that was way too ambitious on my end. Too much work and work and work and employee dramz and more work. So no challenge for me, my first miss. But, instead: please check out my fellow Daring Bakers and their amazing takes on Danish Pastry.

We paid our first mortgage payment (yay!) as well as made a rent payment on our old apartment (boo!), bright and early yesterday morning. Then that evening Hubs' car broke down. Another $550, hurrah.

I decided to walk home from work (2 mi.), not the brightest idea when it was 90 F and humid today. Then, I ruined dinner: nothing is as amazing as crunchy potatoes. That were in the oven for an hour, so hmmm, that makes me nervous about our new oven. Then I sat in our new, week-old, lovely and gorgeous leather club chair, and realized - one of the supports in the arm has either fallen away, or was never there to begin with. Yet another headache. Grr. Not a good week my friends, not a good week.

So, I decided to perk things up the best way I could. I made muffins.



Not just any muffins, though! I made cherry muffins! These were fantastic, they didn't rise too well or dome like those store-bought things, but they sure hit the spot. Very moist, tons of flavor. And a nice crunchy hazelnut topping, to boot. I think I'll tinker a bit with this recipe, get some more rise out of them, but otherwise I think they turned out perfectly. At least they brightened my mood, anyway.



Geneva's Sweet Cherry Muffins
(from Hacienda Nicholas Inn, Sante Fe, NM)


Ingredients:
1/2 c. butter, at room temperature
1 c. sugar
2 large eggs
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
2 1/2 c. chopped sweet cherries, pitted (or use frozen)
2 c. all purpose flour
1 c. vanilla (or plain) yogurt

Heat oven to 375 F. Grease 12 muffin cups, including area between cups. In a medium sized bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Add the vanilla, baking powder and salt. Then add the cherries.

Mix in half the flour, alternating with the yogurt, until completely mixed. In a small bowl mix together:

1/4 c. brown sugar
1 c. chopped hazelnuts
1/4 - 1/2 t. nutmeg

Scoop batter into muffin tins, filling half way. Sprinkle on almond mixture. Bake for 25-30 minutes or until golden brown. Let cool 30 minutes before removing from pan.

10 comments:

Ann said...

Truly tempting-looking muffins! I bet they went a long way to making the week a little better!

Patricia Scarpin said...

Oh, poor you, Nemmie! I hope things get brighter soon.

These muffins are fabulous. Btw, your recipes are all winners and I specially love the ones with cherries.

Amy Gillespie said...

I'm sorry to hear you had such a cruddy week. I hope things get so much better.

Mike and I are going to be in KC this weekend to celebrate my first 29th birthday. If you're around we'd love it if you and the hubs could join us for dinner. We haven't decided where just yet.

Also, I have an idea for your muffins here... For a particularly bad week, add about a handful of white chocolate chips. Delish!

Nemmie said...

All better my sweets ann and patricia. Thanks for the pick-me-up!

amy dahling! Have a very happy birthday dear, and enjoy that dinner. Not in town I'm afraid, but will most certainly will raise a glass of wine to your fabulous self :)

Mrs. Bainbridge said...

Sorry you had a craptastic week. Hope all is well this week.

Anonymous said...

Hi, I saw this recipe you posted for cherry muffins and it looks fantastic. Except I'm confused about the flour part. The recipe calls for two cups flour in the ingredients but in the directions it says to mix in half the flour, alternating with the yogurt. The directions don't say what to do with the other half of the flour. Perhaps you can enlighten me? Thanks!

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Lisa said...

These muffins were so good. I added some bittersweet chocolate chunks as well. YUM !