Cherry Muffins

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 cup flour
  • 2 tablespoons maraschino cherry juice
  • Finely ground Texas Pecans
  • Powdered sugar
  • 1/2 cup white sugar
  • 2 eggs (separated)
  • 1/2 teaspoon baking powder
  • Maraschino cherries, drained
  • Texas Pecan halves


Cream well the butter and sugars. Add well beaten egg yolks, flour, baking powder, cherry juice and beaten egg whites. Grease muffin tins and sprinkle with finely ground pecans. Put one teaspoon dough, then a whole cherry, then another teaspoon of dough in muffin tins.  Sprinkle finely ground pecans on top and place a pecan half on top of each muffin. Bake at 400 degrees F for 10 minutes. Remove from muffin tins. Sprinkle with powdered sugar. Watch closely while baking since these can burn easily. The muffins can be kept in tins or frozen. If you use small muffin tins, use about 3/4 teaspoon of batter instead of 1 teaspoon.