Dried tart cherries are a flavorful swap-out for raisins in trusted muffin or quick bread recipes.

Ingredients:
3 tablespoons chopped dried tart cherries
2 tablespoons chopped crystallized ginger
1 tablespoon packed brown sugar
1 teaspoon rum extract
1 1/2 cups unbleached, all-purpose flour
1/3 cup packed SPLENDA® sweetener & brown sugar blend
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup canned pumpkin (without added spices)
3/4 cup buttermilk
1/4 cup refrigerated pasteurized egg product
4 tablespoons butter, melted and cooled
1 teaspoon vanilla
2/3 cup dried tart cherries

Directions:
Preheat oven to 400 degrees F. Coat a 12-muffin tin with cooking spray.

In a small bowl, combine 3 tablespoons chopped cherries, the ginger, brown sugar, and rum extract. Set aside.

In a medium bowl, stir together flour, Splenda®, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In another small bowl, stir together pumpkin, buttermilk, egg product, butter, and vanilla.

Make a well in center of flour mixture and pour in pumpkin mixture. Stir just until flour mixture is partially moistened. Add 2/3 cup cherries and stir just until moistened. (Do not over mix.)

Divide batter equally between the 12 muffin cups. Sprinkle chopped cherry mixture evenly on muffins.

Bake at 400 degrees F for 20 minutes, or until golden brown and wooden toothpick inserted into center comes out clean. Cool muffins in pan for 5 minutes. Remove muffins from pan and cool on wire rack.

Makes 12 muffins.

Nutrition Info:
Nutrition Facts per muffin: 173 calories, 5 g total fat, 3 g sat fat, 0 g trans fat, 28 g carbohydrate, 29 mg cholesterol, 3 g protein, 2 g fiber, 176 mg sodium; Daily Values: 70% vitamin A, 0% vitamin C, 6% calcium, 6% iron

2     cups Farfalle (bow tie) pasta
4    cups fresh baby spinach leaves
2    Tbsp olive oil
1/2    cup pine nuts
1/2    cup Brownwood Acres Montmorency dried tart cherries
Salt

Cook pasta according to directions.  Drain water, leaving 1/8 inch of water in bottom of pan.  Return to heat, add the spinach leaves and cook, stirring, until spinach is wilted.  Remove from heat and add the olive oil, dried cherries and pine nuts.  Salt to taste.

Serve as a light lunch or perfect as a side dish.  For added flavor and appearance, drizzle with FruitFast Mixed Berry Liquid Fruit Supplement.