Door County Cherry Muffins

Tom’s Cherry Muffins

Preheat oven to 400 degrees

In a large mixing bowl mix together the following:

2 C of flour

12 oz walnut pieces

3 t of baking powder

1/3 C of sugar

1 t of salt

In a second bowl mix together the following:

1 egg

2 containers of all-natural, unsweetened apple sauce (they come in a 6-pack of 4 oz portions)

½ C of canola oil

¾ C of milk

12 oz of dried, Door County Montmorency tart cherries (more is better than less)

Pour the bowl of mixed wet ingredients into the bowl of mixed dry ingredients. Gently blend together.

Anoint muffin tin with vegetable oil cooking spray.

Bake for 20-30 minutes. Check towards the end as ovens vary.

Yields one dozen muffins. These don’t last but a couple of days in our house. Enjoy!