Skip to main content

A Cherry a Month

Cherries are the fruit of choice for November's A Fruit A Month being hosted by Rachel. Where will I find cherries in November, I asked? And Rachel assured me that she would let me use them in any form - canned, preserved or dried. So when my friend turned up for lunch on sunday afternoon and I needed a dessert in a hurry, I converted my trusted berry muffin recipe to incorporate dried cherries I had in my fridge.



To make four cherry muffins, mix 100 gms flour with 1 tsp baking powder and 40 gms caster sugar. Set oven to preheat at 200C. Melt 30 gms butter and pour into the flour mixture. Add 1 egg, 1/2 tsp vanilla essence and 50 gms yogurt. Mix well to form a batter, then add a handful of dried cherries. Mix and spoon into four paper lined muffin cases. Top with some more dried cherries and bake for 15 minutes.

I could have browned them a bit more, but I like the contrasting colors and the flavor was just perfect. Yummy lunch dessert ready in a jiffy - who said muffins are only for breakfast!

Comments

Sunshinemom said…
I too had asked the same thing! I don't like the canned thing as you end up getting some rotten ones in it, and I am so skeptical about that one rotten one staying in with the others so long!! Your muffins have plumped up so nicely:)

BTW, the Godrej Nature's Basket here, and they told me that this is an ordinary shop not the gourmet one!!! I am shocked - are we Thaneites now forced to face this kind of discrimination too?

I gave him a yuck look and well....@#$!
Unknown said…
This is so bad! The Lokhandwala one seemed to be the same earlier, but a few months back they decked it up so I guess we are now in the gourmet category.
CurryLeaf said…
They have plumped up nicely.I am yet to make an entry.Hopefully will do,I have got sweetened cherry halves for that and searching for something easy and good.Love these :p
Pearl said…
hi there! oh what adorable muffins! at first, i thought you steamed them (they're similar to the chinese steamed cake), but i'm glad to know that you baked (cause i'm too scared to use a steamer LOL)

hope to keep in touch :)
Sunshinemom said…
I wrote two mails and no reply!! Where are you? Are you alright?
Rachel said…
Am glad you made these..fres cherries or not..they look scrumptious.
I never knew cherries were dried. I've only seen the frsh ones and those in sugar syrup.
Yes, your muffins look lovely with cherries just about bursting from them.

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o