Thursday, May 17, 2012

Second Saturday Muffin Series

The month of May's Second Saturday Gardening Series was about fruiting trees. I was inspired to create a muffin that used a tree fruit and a garden herb at the same time. Why a garden herb in a muffin? Well, mainly because I think the thyme does add a nice fresh herb flavor, it is often misunderstood in baked goods and because I happened to have an abundance of it at home and I love to make use of my abundances, dont you? Heres an idea of what to do with that surplus of cherries and thyme. These are very good, and the balance of flavors is quite nice as the addition of thyme and lemon means that the cherry does not overpower.
Whole Wheat Cherry, Lemon, and Thyme Muffins

1 cup Whole Wheat Flour
1 cup All Purpose Flour
1 tsp baking powder
1 tsp baking soda
1 stick or (1/2 cup) unsalted butter at room temperature
1/2 cup fine granulated sugar
1/2 cup brown sugar
1 egg
1 cup plain yogurt or buttermilk
1 cup fresh cherries, pitted
zest of 1 lemon
leaves of 6-8 thyme sprigs

Preheat oven to 450 degrees F. Grease and flour or line
muffin tins.
Mix together the flours, baking powder and baking soda.
Separately cream the butter and white and brown sugars,
then add the egg. Add both mixtures together. Then add
the yogurt. Gently fold in the cherries, then add lemon zest
and thyme leaves. Add to muffin tins.
Bake at 450 for 10 minutes, then turn heat down to 400 and
bake for another 5-10 minutes or until toothpick comes out
clean. Let cool, Enjoy!

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