Preparation:
Preheat the oven to 375 degrees. Coarsely chop the cherries and place in a small oven proof bowl or pan. Stir in the cointreau, cover, and place in a hot oven 5-10 minutes so cherries will puff up and absorb liquid. Stir once or twice and set aside. Sift together dry ingredients. In a separate bowl, beat together egg, milk, and butter. Quickly fold in dry ingredients, then stir in the cherries. Spoon into buttered molds of a muffin pan, filling 2/3 full. Bake 20-25 minutes. Makes 12 muffins. |
