Top | The New Basics Cookbook
(recipe, Julee Rosso & Sheila Lukins)
From the northern woods of Michigan come the most delicious cherries imaginable. In fact, over 75 percent of our nation's cherries are grown here. Thank goodness they're now being dried again, as the Indians once did, for they give a most concentrated cherry flavor. We love to sit and snack on them, but buttermilk muffins seem to be the perfect wrapping — served warm, their flavor is at its peak.
Culinate editor's notes: We've made these muffins for years — using Oregon cherries, of course. Sometimes we change it up, however. Try substituting 3/4 cup whole-wheat pastry flour, plus 1 cup unbleached all-purpose flour, for the 1 3/4 cups all-purpose flour called for in the original recipe. No buttermilk on hand? Mix together 1/2 cup plain yogurt and 1/2 cup milk instead. No butter? Use 1/2 cup vegetable oil. For chocolate-cherry muffins, add 1/2 cup baking cocoa to the dry ingredients.