Ann Bashara | Grayson-Collin EC

Mini muffins sweetened with maraschino cherries are the tastiest little holiday bites. Bashara’s mother made these tiny treats every year for Christmas parties, and they soon became a family tradition.

4 tablespoons (1/2 stick) butter, room temperature, plus 2 tablespoons for buttering muffin pans
1/2 cup brown sugar
1/2 cup sugar
2 eggs, separated
1 cup flour
1/4 teaspoon baking powder
1 jar maraschino cherries (10 ounces), drained, juice reserved
1/2 cup finely chopped pecans
1 cup powdered sugar, for dusting muffins

1. Preheat oven to 400 degrees. Grease mini muffin pans with butter.

2. In a medium bowl, cream butter and sugars until light and creamy. Slightly beat egg yolks and add to mixture along with flour, baking powder and 3 tablespoons of reserved cherry juice and blend.

3. Beat egg whites until light and fluffy. Gently fold into batter.

4. Sprinkle 1/4 teaspoon of pecans into the bottom of each muffin tin. Spoon 1 teaspoon of batter over pecans, then place one cherry in center of batter. Top with an additional teaspoon of batter to cover cherries.

5. Bake 10–12 minutes.

6. Dust with powdered sugar and serve warm.

Makes 3 dozen.