Cherry Muffins

This recipe makes either one large cherry muffin or two small cherry muffins.

3/8 egg or 4 1/2 teaspoons egg substitute

2 tablespoons and 2 teaspoons white sugar

1-1/2 teaspoons butter, softened

2 tablespoons and 2 teaspoons all-purpose flour

1/8 teaspoon baking powder

a pinch of salt (just pinch a few grains between your forefinger and thumb)

1 tablespoon and 1 teaspoon milk

2 tablespoons chopped, fresh bing cherries (not canned)

2 tablespoons chopped pecans

1. Preheat oven to 350 degrees F.
2. In a small bowl, beat egg (or egg substitute) and sugar together using a fork; add butter and beat well.
3. Using a fork, whisk together flour, baking powder and salt. Add the flour mixture to the egg mixture, along with the milk. Fold in the cherries and pecans; stir just until moistened.
4. Spoon the batter into a greased or paper-lined muffin pan and bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.