Cherry Walnut Coffee Cake Muffins

• 1/4 cups Brown Sugar
• 1/4 cups Walnuts, Chopped
• 1 teaspoon Cinnamon
• 1-1/2 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/3 cups Grapeseed Oil Or Vegetable Oil
• 3/4 cups Milk
• 1/2 cups Sugar
• 1 whole Egg
• 1-1/2 cup Fresh Cherries, Chopped/halved, Pitted And Stems Removed

1. 1. Line a 12-count muffin tin with paper cups and spray the cups evenly with cooking spray. Preheat your oven to 400 F.
2. 2. In a small bowl, mix together brown sugar, walnuts and cinnamon. Set aside.
3. 3. In a large bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
4. 4. In another bowl, mix together the oil, milk and sugar. Whip in the egg and mix together.
5. 5. Now combine the egg mixture into the flour mixture stirring until blended, but do not over mix. Now add your prepared cherries and stir them in.
6. 6. Spoon about 1 tablespoon of the batter into the bottom of each muffin cup. Now add a sprinkle (about 1/2 - 1 teaspoon) of the brown sugar mixture over the top of each. Be sure to save some to top each muffin.
7. 7. Now fill the cups with the remaining batter and then sprinkle remaining brown sugar mixture over the top of each muffin.
8. 8. Bake for 20-22 minutes, until lightly browned.
9. Enjoy!
10. Recipe adapted from Seattle Times.

ubc, ubc, cinnamon, allpurpose, baking powder, ubc, ubc, grapeseed oil, milk, sugar, egg, fresh cherries

Taken from tastykitchen.com/recipes/breads/cherry-walnut-coffee-cake-muffins/ (may not work)