~from Savoring Time in the Kitchen
Inspired by French Sour Cream Puff Muffins by Karen Maihofer
Makes approximately 2 dozen mini muffins. Recipe can be doubled.
1/3 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup sour cream
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup dried cherries, coarsely chopped
1 tablespoon fresh lemon juice
1/4 cup melted butter or margarine
1/2 cup sugar
1 teaspoon ground cinnamon
Preheat the oven to 375 degrees.
In a small bowl, mix the chopped cherries with the lemon juice and heat for 45 seconds in a microwave. Stir, allow to cool and drain excess lemon juice.
Melt the butter and mix the 1/2 sugar with the cinnamon and set aside.
Cream the softened butter and sugar with an electric mixer. Add the egg and blend. Blend in the sour cream, flour, baking powder, salt and hydrated cherries. The dough will be somewhat stiff. Fill the mini-muffin pans 3/4 full with the batter and bake in the preheated oven for about 12 minutes or until slightly golden. Remove muffins from the pans, and while still warm, dip them into the melted butter and roll in the cinnamon sugar.