Ingredients

The following ingredients have 12 Servings
  • 1-1/2 cups flour
  • 1/2 cup cream of rice cereal, uncooked
  • 4 teaspoon baking powder
  • 3/4 cup milk
  • 1/2 cup packed light brown sugar
  • 1/3 cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 1 cup fresh cherries, stemmed, pitted and halved

Instruction

  • Line a 12-hole baking pan with cupcake liners. Preheat oven to 400 F.
  • In a large bowl, combine flour, cream of rice cereal, and baking powder.
  • In another bowl, combine milk, brown sugar, butter, egg, vanilla extract, and lemon peel. Whisk until blended.
  • In the center of the flour mixture, form a small well. Add milk mixture and using a spatula or wooden spoon, stir just until blended. 
  • Gently stir in cherries. Allow batter to stand for 5 minutes.
  • Spoon batter to prepare muffin pan up to 3/4 full. Bake in the preheated 400F  oven for about 15 to 20 minutes or until top is lightly browned and a toothpick inserted in the middle comes out clean.
  • Remove from oven and place on wire rack for 5 minutes to cool. Serve warm.