Yield: 12 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | All-purpose flour |
| 2 tablespoons | Granulated sugar |
| ¼ teaspoon | Ground cinnamon |
| 1 tablespoon | Butter or margarine |
| 2 cups | All-purpose flour |
| ½ cup | Granulated sugar |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 2 | Egg |
| 1 cup | Sour cream |
| ⅓ cup | Vegetable oil |
| ½ cup | Milk |
| 1 cup | Dried tart cherries |
| ½ cup | Pecans |
TOPPING
MUFFINS
1. Preheat oven to 375 degrees F. 2. For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside. 3. For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined. 4. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2¾ inches in diameter). Sprinkle reserved crumb topping evenly over batter. 5. Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.
Submitted By DAN KLEPACH On 08-14-95