Too Many Cherries

Here's a little secret about Ms. Brown Bird: I think those chocolate-covered cherry candies are disgusting. There. I've said it. I do like cherries, though. So when I found a bag of frozen cherries that time had forgot in our freezer, I decided they'd be delicious in my next batch of muffins.

The cherries are lucky I didn't just throw them in a cobbler, frankly. It was so tempting.

These muffins... were not what I expected. Maybe that's because I messed up. Well. Almost definitely because I messed up, honestly. Let's be fair. Where did I go wrong? I'll let you head over to Tastorama first, so you can see what I thought I was going to be making.

Aren't they pretty?



At this point, I realized I shouldn't have chopped the cherries. But it was too late to fix that, so I just kept going until I had put the whole bag in. Mama Bird and I had an interesting conversation right about this point.

Mama: "Wow, that's... pink. How many cherries did you put in?"
Me: "Two cups..."
Mama: "Really? That bag was only two cups of cherries?"
Me: "Well, it was 16 ounces."
Mama: "...And?"
Me: "Well, 8 ounces is a cup, so 16 ounces should have been two cups. So I didn't measure, I just put them all in."

I was feeling very smug right then. I could do basic math, I knew a lot of conversions, and I had saved myself from having to wash a measuring cup. A complete victory, right?

Mama Bird then pointed out a few important things to me. 1) Two cups of chopped cherries and two cups of whole cherries are very different amounts. 2) Most objects aren't exactly 8 ounces to a cup, that's just a generally accepted conversion.

So. I had a lot of extra cherry flavor in these.



And my cutting board vaguely reminded me of a scene from Dexter.



They looked... sickly when they came out of the oven. There's really no other word for it. I was quite upset about it, because I am far too cheap to throw away muffins.

Oh. Did I mention I burned them slightly? Not really burned, but they were browned on the bottom, and I would always rather under-bake something. I've been on a streak of over-baking, it would seem...



But, honestly, they aren't actually bad. The flavor is very cherry-ful. Mama Bird is a fan of them, so not all is lost. They also freeze wonderfully, so my dream of eating muffins for breakfast every day continues. Next up will be a banana-strawberry muffin, but before I post them I'll have to share what else I made last week, and my mother's day gift to Mama Bird!

Recipe from Tastorama
(Makes 24 muffins, with 136 calories and $0.19 per muffin.)

3 cups minus 2 tablespoons flour

1 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoons salt

1 cup sugar

1/2 cup vegetable oil

1 egg

1 cup yogurt

2 cups cherries

1 teaspoon vanilla extract

1. Preheat oven to 385.
   
2. Combine flour, baking soda, baking powder, and salt in one bowl.
   
3. In separate bowl, whisk together sugar, oil, vanilla, egg, and yogurt.
   
4. Add the wet ingredients to dry, then fold in cherries.
   
5. Scoop batter into muffin pan.
   
6. Bake for 25 minutes.
   

Today's lessons learned:

• 8 ounces is not always a cup.
  
• Not all fruit in muffins is diced.
  
• Measuring chopped fruit and whole fruit is very important.