Candied Maraschino Cherry Muffins
Comments:	Sift whole wheat flour before measuring and add back any bran which is trapped in the sifter screen. Muffins with a pinkish tinge and a luscious flavor of cherries. When baking muffins, pour a little water into any empty cup being careful when removing pans from oven.
Servings:	12 muffins
Ingredients	Preparation
1 1/2 cups [375 mL] candied Maraschino cherries 2 cups [500 mL] whole wheat flour 2 1/2 teaspoons [12.5 mL] baking powder 5 mL [1 teaspoon] salt 1 egg 1/3 cup [75 g] butter 1/3 cup [80 mL] brown sugar 1 tablespoon [15 mL] lemon juice 1 cup [250 mL] milk	Grease 12 large muffin cups. Place rack on centre shelf and preheat oven to 425°F [220°C]. Half or quarter candied Maraschino cherries on a cutting board. Combine whole wheat flour, baking powder and salt into a large bowl. Into a medium bowl, beat together egg and butter for approimately 1 minute. Add brown sugar and lemon juice and beat for 1 minute more. Pour in milk and beat for 1 more minute. Lemon juice may curdle milk or butter; this is normal and will not spoil batter. Add candied cherry pieces to dry ingredients. Using a fork, stir cherry pieces into dry ingredients until thoroughly coated. If cherries are sticky when added to flour, stir until they are fully separated from each other. Make a well in the centre of flour mixture then pour in liquid mixture. Still using a fork, stir 15 to 20 times maximum making full circles beginning in centre and stir to outer edge of bowl. All ingredients should be moistened but batter must remain lumpy; however, be sure that a little flour remians dry. Immediately spoon batter into greased muffin cups, filling them 3/4th full. Bake muffins on centre shelf of preheated oven for 20 minutes.