425 degrees F. Bake 15-20 minutes. Makes 12 large muffins.

Sift dry ingredients into large bowl:

2 c. all-purpose flour
1/2 c. white sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Melt:

1/4 c. butter

Remove from heat.

Stir together:

Butter
1 c. plain yogurt
1/4 c. milk
1 egg
1/2 tsp. vanilla

Stir butter mixture into dry ingredients. Fill muffin cups half full. Place about a teaspoon of cherry pie filling on each batter in each cup. Top with remaining batter. Total amount of cherry pie filling is 1/3 cup. Fill muffin cups and bake.

Try cranberry sauce instead of cherry pie filling.