Ingredients
1
bag (12 oz) frozen pitted cherries, thawed, coarsely chopped
3/4
cup granulated sugar
2
tablespoons cornstarch
1
tablespoon lemon juice
1/2
teaspoon vanilla
3
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1 1/2
cups butter, softened
2 1/2
cups granulated sugar
4
eggs
1/2
cup milk
2
teaspoons vanilla
2
teaspoons lemon juice
1/4
cup turbinado sugar (raw sugar)
Vanilla ice cream, if desired
Preparation
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In 2-quart saucepan, cook cherries and 3/4 cup sugar over medium heat 5 minutes. Mix cornstarch, 1 tablespoon lemon juice and 1/2 teaspoon vanilla; stir into cherry mixture. Heat to boiling. Boil 5 minutes or until slightly thickened. Remove from heat.
Mix flour, baking powder and salt. In large bowl, beat butter and 2 1/2 cups sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time. On low speed, alternately add flour mixture with milk, beating just until blended. Stir in 2 teaspoons vanilla and 2 teaspoons lemon juice. Divide half of batter among muffin cups; top with cherry filling and remaining batter. Top with turbinado sugar. Bake 40 to 42 minutes or until golden brown. Cool 15 minutes; remove from pans. Cool completely. Serve with ice cream.
