I did something this week that I have never done before. I bought a frozen cream pie. It’s just one of those things that would never cross my mind to purchase. But, among the many coupons I came home from BlogHer Food with were a couple for frozen Sara Lee products. In other words, I got the frozen cream pie practically free.
Don’t get me wrong, I have nothing against the people at Sara Lee, and I think the company makes some good products, but expecting a frozen cream pie to taste anything like a homemade cream pie is like going to see the movie Jackass and being disappointed that it’s not Schindler’s List. They’re just not the same thing. The experience did, however, reinforce my love of eating fresh food, from scratch, with produce that’s in season.
Have you seen Russell Van Kryaaenburg’s gorgeous seasonal produce charts? There is one for fruits, one for veggies, and one for herbs. If you check out the fruit chart, you’ll notice that cherries are supposed to be in season only in May and June. The thing is, I’ve been scouring my local grocery stores, and only this week (last week of June) did I finally find some fresh cherries. I bought up a bag, and figured I had better make the most of them.
Oh, I wish there was a farmers market closer.
I went to my favorite standby muffin recipe, and did some modifications to add the cherries. I pitted the cherries, and quartered them. I kind of like big chunks in my muffins, mostly because I like the way they look. However, I think if I make these again, I will dice the cherries a little smaller, and let them sit and get all juicy before I fold them into the batter. That would spread the cherry flavor throughout the entire muffin.
Of course, I would also add chocolate chips. But that’s just me.
Back when school was in session, I was making hot breakfast for my family every school day. I love serving fresh hot muffins with some fresh fruit and juice or milk. It’s a simple breakfast, but one that gives you energy and is full of the good stuff. Now that it’s summer, I don’t cook breakfast. These cherry muffins made a lovely Sunday afternoon snack, however. One that disappeared quickly.
- 1 egg
- ¾ cup milk
- ⅓ cup vegetable oil
- ½ tsp. salt
- 1 T. baking powder
- ½ cup sugar
- ¾ cup quick oats
- 1½ cups flour
- about ½ cup fresh cherries, pitted and diced
- Mix together egg, milk, and oil.
- Add dry ingredients and mix until incorporated.
- Fold in cherries.
- Drop into 12 lined muffin cups, and bake at 375 degrees for 14-17 minutes.
If you enjoy this, you might also enjoy:
Lazy Chocolate Cherry Fudge Cake from Pinch of Yum
Blueberry Oat Streusel Topped Muffins from The Yummy Life
Cinnamon Waffles with Cooked Apple Topping from Jen’s Favorite Cookies