CHERRY ROSEMARY MUFFINS

By jarren

Ingredients

• 3 1/2 cups flour
• 1 tsp Kosher salt
• 1 1/2 tbsp baking powder
• 1 1/2 cups sugar
• 2 medium oranges
• 2 large eggs, beaten
• 1 1/2 cups milk
• 1/2 cup unsalted butter, melted
• 1 1/2 cups dried cherries, lightly chopped
• 2 tbsp chopped fresh rosemary

Preparation

Step 1

Preheat the oven to 375F. Lightly grease or line two 12-cup muffin tins.

In a large bowl, whisk together the flour, salt, baking powder and sugar. Great 2 tbsp of zest from the oranges and set the zest aside. Then squeeze the oranges to get 1/2 cup of juice in a medium bowl, combine the juice, eggs, milk and melted butter.

Stir the egg mixture into the flour mixture until just combined. Fold in the zest, cherries and rosemary.

Spoon the batter evenly into the muffin tins, filling 3/4 of each cup. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.