Rainer Cherry Muffins or Cobbler

From Claudia's kitchen @What's Cookin Italian Cuisine
Rainier Cherry Muffins
In a large bowl mix:
1/4 cup of sugar
1/4 cup of shortening till resembles course looking sugar
beat in :
1 egg
1 3/4 cup cake flour
4 teaspoons of baking powder
a pinch of salt
1 cup of milk to wet the dry ingredients.
Fold in one cup of washed, stemmed, pitted then chopped rainier cherries Line muffin cup pan with paper liners, fill to 3/4 full. Bake at 350 for 20 minutes.
In a separate bowl add 1 cup of confectionery sugar and water to make a thin icing. Drizzle over the tops of muffins while warm.

Rainier Cherry Cobbler
3 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
2/3 cup white sugar
1 tablespoons cornstarch
1 cup boiling water
3 1/2 cups fresh rainier cherries, pitted
1/2 cup white sugar
Mix 2/3 sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
In a small bowl, combine 1/2 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
Bake at 375 degrees for 55 minutes or till brown on top. Serve warm with whipped cream or french vanilla ice cream.