Ground Cherry Muffins

1/4 c. butter, room temperature

1/2 c. sugar plus more for sprinkling

1 egg

1 c. flour

1 t. baking powder

1/4 t. cinnamon

pinch of salt

1/4 c. milk

1/2 pint (approx. 1 c.) ground cherries with husks removed

Cream together the butter and sugar.  Add the egg and beat well.  Add 1/2 of the dry ingredients alternately with half of the milk, beating after each addition.  Fold in the ground cherries.  Spoon into a 6 cup muffin tin that has been treated with baking spray. Sprinkle each with a pinch of sugar.  Bake in a preheated 375* oven for 30 minutes or until a skewer inserted in the center of the muffins removes cleanly.  Let cool in the pan for a few minutes before moving to a cooling rack.