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| 1/2 Tasse | Softened sweet butter |
| 1 Tasse | Sugar; plus extra for sprinkling atop muffins |
| 1 Teelöffel | vanilla |
| 1 | egg |
| 2 Tasse | flour |
| 2 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 1/2 Tasse | milk |
| 1 1/2 Tasse | Fresh cherries; pitted and chopped, or 1, (12-ounce) package frozen cherries, defrosted and chopped |
| 1 Esslöffel | Lemon zest optional |
| 1/2 Tasse | Chopped pecans; (optional) |
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Preliminaries: Grease muffin tin (spray oil is easiest to use) or line with muffin papers. Preheat oven to 350 degrees.
1. With electric mixer, cream butter and 1 cup sugar together until light and fluffy. Beat in vanilla, then egg.
2. Sift 2 cups flour with baking powder and salt. Stir flour mixture into butter mixture in batches alternating with milk.
3. Fold in cherries (and lemon zest and pecans if desired). Batter will be thick. Spoon into muffin tin, filling each cup halfway. Sprinkle tops with a little sugar.
4. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool for 5 minutes, then remove from pan and finish cooling on baking rack. These may be frozen.
grams saturated fat, 40 milligrams cholesterol, 219 milligrams sodium, 34 percent calories from fat
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