Dried Cherry Muffins


TOPPING:
1/4 c. all-purpose flour
2 Tbs. granulated sugar
1/4 tsp. ground cinnamon
1 tbs. butter
MUFFINS:
2 c. all-purpose flour
1/2 c. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 c. sour cream
1/3 c. vegetable oil
1/2 c. milk
1 c. dried tart cherries
1/2 c. pecans

Preheat oven to 375F.
Topping:
Combine flour, sugar and cinnamon in
a small bowl; mix well.
Cut in butter until mixture resembles
coarse crumbs; set aside.
Muffins:
Combine flour, sugar, baking powder,
baking soda and salt in a large mixing bowl.
In another bowl, combine eggs,
sour cream, oil and milk; mix well.
Add egg mixture, cherries and
pecans to flour mixture; stir only until combined.

Portion batter evenly into 12 paper-lined or
lightly greased muffin cups (2 ¾" in diameter).
Sprinkle reserved crumb topping evenly over batter.

Bake in a preheated 375F oven 20-25 minutes,
or until golden brown. Serve warm.