Name: Cherry Muffin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: ¾ cup LACTAID® Fat-Free Lactose-Free Milk; 2 large eggs; 1 teaspoon vanilla extract; 5 tablespoons unsalted margarine; 2 cups all-purpose flour; 7 tablespoons sugar, divided; 1 tablespoon baking powder; 1 teaspoon ground nutmeg; ¼ teaspoon salt; ½ cup chopped, dried cherries

Ingredients

¾ cup LACTAID® Fat-Free Lactose-Free Milk
2 large eggs
1 teaspoon vanilla extract
5 tablespoons unsalted margarine
2 cups all-purpose flour

7 tablespoons sugar, divided
1 tablespoon baking powder
1 teaspoon ground nutmeg
¼ teaspoon salt
½ cup chopped, dried cherries

Directions

1.
Preheat oven to 400 degrees F. Line muffin tins with paper liners.
2.
In large bowl whisk LACTAID® Fat-Free Lactose-Free Milk, eggs, vanilla and margarine together.
3.
In separate bowl, whisk together flour, 6 tablespoons of sugar, baking powder, nutmeg and salt. Stir in cherries. Gradually add flour mixture to milk mixture. Do not overmix.
4.
Divide batter evenly among the lined muffin tins, filling each about ¾ full. Sprinkle tops of muffins with remaining 1 tablespoon sugar.
5.
Bake until golden brown, firm to the touch and tests clean with a toothpick, about 20 minutes. Cool on a rack to cool slightly. Serve warm or at room temperature.

Nutrition Facts

Serving Size

1 muffin

Amount Per Serving

Nutrient	Amount
Calories	165
Total Fat	5g
Calories from Fat	49
Saturated Fat	1g
Cholestrol	36mg
Sodium	168mg
Total Carbohydrate	25g
Dietary Fiber	.87g
Sugars	10g
Protein	4g
Calcium	88mg

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Ingredients

¾ cup LACTAID® Fat-Free Lactose-Free Milk
2 large eggs
1 teaspoon vanilla extract
5 tablespoons unsalted margarine
2 cups all-purpose flour

7 tablespoons sugar, divided
1 tablespoon baking powder
1 teaspoon ground nutmeg
¼ teaspoon salt
½ cup chopped, dried cherries

Directions

1.
Preheat oven to 400 degrees F. Line muffin tins with paper liners.
2.
In large bowl whisk LACTAID® Fat-Free Lactose-Free Milk, eggs, vanilla and margarine together.
3.
In separate bowl, whisk together flour, 6 tablespoons of sugar, baking powder, nutmeg and salt. Stir in cherries. Gradually add flour mixture to milk mixture. Do not overmix.
4.
Divide batter evenly among the lined muffin tins, filling each about ¾ full. Sprinkle tops of muffins with remaining 1 tablespoon sugar.
5.
Bake until golden brown, firm to the touch and tests clean with a toothpick, about 20 minutes. Cool on a rack to cool slightly. Serve warm or at room temperature.