Recipe: Cherry Jalapeño Muffins

Stir up some pretty muffins for for a barbecue! These muffins are a perfectly delightful combination of sweet and spicy tastes. Also remember to make some of these for holidays.

Ingredients
½ cup candied red cherries
½ cup candied green cherries
¾ cup Original Peachtree® Schnapps
½ cup golden raisins
Non-stick cooking spray
1½ cups all-purpose flour
2 eggs
½ cup (2% fat) milk
1 tablespoon lemon juice
1 (8½-ounce) Jiffy® package corn muffin mix
2 teaspoons baking powder
½ teaspoon salt or salt substitute
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup (1 stick) unsalted butter, melted and cooled
A slice of pickled jalapeño for each muffin

Preparation

• Place the cherries in a pint jar and pour the Schnapps over them. Marinate them covered in the refrigerator overnight.

• Add the raisins 1 hour before cooking time
  

• Drain the Schnapps into a mixing bowl. Whisk the eggs, milk, lemon juice and butter with the Schnapps.
  

• Dredge the cherries and raisins in ¼ cup flour. Preheat the oven to 350°.
  

• Spray the muffin tins. Stir the remaining flour, corn muffin mix, and other dry ingredients together. Add the liquid ingredients and stir until the batter is thoroughly blended.
  

• Add the cherries.

• Spoon the muffin mix into the cups of the muffin tins. Include a cherry inside each muffin as long as the supply lasts. Place a sliced jalapeño on top of each muffin.

• Bake about 20 minutes or until the muffins are golden brown and a toothpick inserted comes out clean.

• Allow the muffins to sit for 2 minutes. Loosen the muffins with a knife and transfer them to a plate.

• Cover the muffins with plastic wrap until serving time.
  
  Equipment/Utensils
  Pint jar with lid• Muffin Tins • Bowls • Whisk
  Inspired by Terry Chrisman’s Christmas Muffin Recipe

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