Meggyes Muffins

Recently I've seen a lot of fruit that had previously existed to me only as names. At our market there have been gooseberries, red currants, and the star of this post, sour cherries. I bought some of them out of curiosity and discovered that they are rather sour. As I was awash in sweet cherries, I didn't want to eat the sour ones raw. And so, I made muffins. I used my normal oatmeal muffin recipe, with one exception: I separated the eggs and beat the whites, and I think it made the muffins especially light and fluffy. This makes twelve normal-sized muffins.

• 1 cup flour
• 1 cup oats
• 1/4 cup plus 2 tablespoons sugar
• 1 tbs. baking powder
• 1/2 tsp. salt
• 3/4 pound sour cherries
• 1/4 cup (4 tbs.) butter, melted
• 1 cup milk
• 2 eggs, separated

Preheat the oven to 375 and butter a muffin tin.

Combine all the dry ingredients except for one tablespoon of sugar and mix. Mix in the butter, the milk, and the two egg yolks.

Pit the sour cherries, put them in a bowl, and combine them with the remaining tablespoon of sugar. Add them to the batter.

Beat the egg whites till they hold soft peaks, and fold them into the batter. Put the batter into the muffin tin and bake until the muffins are brown on top, a bit more than 20 minutes.