Cherry Poppy Seed Muffins

INGREDIENTS:

• 1/3 cup cherry juice blend

• 2 tablespoons cornstarch

• 1 cup frozen unsweetened tart cherries, thawed and well drained

• 3/4 cup maple-flavored syrup

• 1/2 cup chopped walnuts

• 1 teaspoon grated orange peel

PREPARATION: Combine flour, sugar, poppy seed, baking powder and salt in a large mixing bowl. Add milk, melted butter and egg, stirring just until dry ingredients are moistened. Gently stir in cherries and orange peel. Fill paper-lined muffin cups three-fourths full.

Bake in a preheated 400 Degree F oven 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Remove from pan and serve warm.

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