Dec 14, 2014 Everything is eaten with the hands – for the experienced, it can be done with class. For me, dining resembles a starving monkey’s first encounter with human food. Actually, it puts me exactly on the same eating skill level as my toddler – with every handful of soupy lentils I rush to my open mouth, half gets in – the rest is splattered over my shirt, the table, the floor, etc. Good thing I’m otherwise adorable. 🙂 While I’ve been stuffing myself baboon-style with lentil-and-rice crispy pancakes and fluffy dumplings served with spicy-tangy tamarind-based sambar, it’s hard to remember breakfasting on a muffin. But if I had to turn in my Indian feast for any muffin, it would probably be this one. Fluffy, tender lemon-y muffins studded with juicy sour cherries. Lemon and sour cherries are two of my favourite things, and I’m so happy I brought them together. The sour cream makes them incredibly moist and rich, a perfect foil to the tart, juicy cherries. I even love their crimson-marbled appearance. They’re special enough to make it to my Christmas brunch table. I made the recipe for a double batch because they disappear so quickly, and freeze so wonderfully – if you’re going to put the effort into making them, why not have some in the freezer for a busy weekday morning?
