1/2 cup (1 stick) butter
1/2 cup cane sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1/4 cup maraschino cherry juice
2 cups all-purpose flour
1 tsp. baking powder
24 maraschino cherries
1/4 cup powdered sugar, for sprinkling tops
non-stick cooking spray, for the pan

Heat oven to 350°F. Spray a 24 count mini muffin pan with non-stick cooking spray. Set aside.

In a large bowl, beat together butter, cane sugar and brown sugar on high for about 2 minutes.

Add egg, vanilla and cherry juice.  Beat well on high for another 2 minutes.

In a medium sized bowl, sift together flour and baking powder. Add to the butter/egg mixture. Beat on high until well blended, about 2 to 3 minutes.

Place one teaspoonful of batter into each of the 24 mini muffin pan cups. Place a maraschino cherry into the center of each.

Bake at 350°F for about 20 to 22 minutes or until toothpick inserted comes out clean. Let stand for 10 minutes.

Using a thin knife, gently loosen each mini muffin from the side of tin and place on a rack to cool. Let cool for about 15 minutes.  Sift powdered sugar over tops.

Makes 24 bites.

Submitted by: Cleanfreshcuisine