1
can (15 oz) pitted dark sweet cherries in heavy syrup, drained
3/4
cup milk
1
tablespoon vegetable oil
2
eggs
1
teaspoon grated lemon peel
2
tablespoons sugar
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Steps
1
Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix undrained blueberries (from muffin mix), pie filling and sweet cherries.
2
In medium bowl, stir muffin mix, milk, oil, eggs and lemon peel until moistened. Drop batter by 12 large spoonfuls onto fruit; sprinkle with sugar.
3
Bake 28 to 32 minutes or until top is golden brown and toothpick inserted in center of crust comes out clean.
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For a fresh fruit touch, substitute 4 cups coarsely chopped Granny Smith apples for the dark sweet cherries and bake 35 to 40 minutes or until the top is deep golden brown.
Pick up a bottle of grated lemon peel in your spice aisle. It’s perfect to have on hand for recipes like this one that uses canned fruit.
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