Blanche Bernard is Beth’s mother-in-law. This is the first recipe that Blanche gave Beth after Beth and John married. (She also gave the mini-muffin tins that Beth still uses twenty-four years later to bake them.) My nine-year-old nephew Bret had these for the first time recently and said, “Cherries have never really been my pleasure, but these muffins are good!” The boy has a way with words!
Preheat the oven to 400°F. Grease the cups of 2 mini-muffin tins and set aside. Cream the butter and brown and granulated sugars. Add the beaten egg yolks, flour, baking powder and 2 tablespoons of the cherry juice, blending well. Fold in the egg whites. Sprinkle ¼ teaspoon of chopped nuts in the bottom of each muffin cup. Spoon in 1 teaspoon of batter, then place half a cherry in the center of the batter. Drop another teaspoon of batter on top. Sprinkle a few chopped nuts on top of each muffin. Bake for 10 minutes, then remove from the tins and dust with powdered sugar while hot.
Using a measuring spoon to measure the batter will keep the muffin cups from running over. They are good with or without the powdered sugar coating.