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Cherry Poppy seed Muffins for TFF

I didn't realize how much I'd missed Tyler until I took a moment to breathe. There were a few regular foodie blogger events that went on the back burner while I was moving...time to move them back up to the forefront! Hello Tyler...I'm ready to hit the kitchen with you again. Let's go! I marked a page a while back for Cherry Poppy seed muffins, and decided to dig the cookbook out of the packing peanuts (okay, I didn't actually use packing peanuts, I used newspaper...lots of it) and get to baking! Cherry Poppy seed Muffins by Tyler Florence from Tyler Florence's Real Kitchen p. 89 1/2 c. unsalted butter, melted, plus more for greasing the pan I used pan spray 2 c. AP flour, plus more for dusting the cherries 1 c. sugar, plus more for dusting tops I used raw sugar for the tops 1 Tbs. baking powder 1 tsp. salt 1 c. milk 2 eggs, lightly beaten 1 Tbs. poppy seeds zest of 1 orange, finely grated 1 c. dried cherries Preheat oven to 400 degrees F. Grease a 12 cup muffin tin. In a large bowl, mix the flour, sugar, baking powder and salt together until evenly combined. In another bowl, whisk together the milk and eggs; then add the melted butter, poppy seeds and orange zest. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well. Fold everything together to form a batter. Toss the cherries with some flour to help prevent them from sinking to the bottom of the muffin when baked. Fold them into the batter.
Spoon the batter into the prepared muffin tins, filling them 2/3 full. Dust the top with a little sugar to form a crust as the muffins bake. Bake for 20-25 minutes, until a wooden toothpick comes out clean when inserted into the center muffin. Place muffin tin on a cutting board to cool.
Okay, I liked them. I didn't love them. I always do that with muffins, though...not really sure why. I'm not the biggest muffin fan; usually they are to dense for me. I don't like heavy muffins...these were a tad heavy. I like light, airy muffins. But, the flavors were good and I'd probably make them again. For other people. Be sure to head on over to Tyler Florence Fridays to see what the other foodies and Tyler cooked up this week!