BAKE ME: Cherry Cornbread Muffins

fresh out of the oven!
Every weekend my husband and I go to Haymarket to buy fruit and veggies for the week. Haymarket is a farmers market in Boston where vendors sell ripe produce for rock bottom prices! We spent a total of $9 this weekend. For that we were able to pick up some sugar snap peas, cherries, bananas, eggplant, tomatoes, red bell peppers, raspberries and blueberries! So much fun stuff! 
The cherries looked particularly beautiful this week! I have been eating them plain but then I decided that I wanted to make some morning muffins. I used the apricot cornbread muffin recipe that I posted two months ago but tweaked it a little bit. I hope you enjoy these muffins as much as we did! I am actually eating one right now as I type this 🙂
10 fresh cherries, pitted and sliced
1/2 cup butter or margarine, melted
3/4 cup sugar
2 large eggs
2-1/4 teaspoons vanilla
1-1/4 cups all-purpose flour
1/2 cup cornmeal
1-1/2 teaspoon baking powder
Pinch of salt
1 teaspoon Cinnamon
1.  Preheat the oven to 350 degrees. Line a muffin tin with 12-14 paper liners or spray with Pam very well.
2.  Using a Kitchenaid or electric mixer, cream the butter and sugar until fluffy.
3.  Add the vanilla and eggs. Scrape the bowl with a spatula.
4.  In a separate bowl, mix the flour, cornmeal, salt, baking powder and cinnamon.
5.  With the mixer running, slowly add the dry ingredients to the wet ingredients until combined. At this time fold about 1/2 the cherries into the batter.
6.  Scoop the batter into the muffin tin.
7.  Sprinkle cherries on the top of each muffin.
8.  Bake for 30 minutes, until a toothpick inserted into the center comes out clean.
9.  Enjoy!

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