Teatime Puffets

2 c. flour

1 T. baking powder

1 T. sugar

¼ t. salt

1 beaten egg

1 c. milk

3 T. butter, melted (no substitutes)

¾ c. dried tart cherries, coarsely chopped, if desired

3 T. sugar

¼ t. cinnamon

2 T. butter, melted

Grease twelve 2 ½-inch muffin cups. Set aside. In a large mixing bowl, combine flour, baking powder, the 1 tablespoon sugar and the salt. Make a well in the center of the dry mixture. In another mixing bowl, combine the egg, milk and the 3 tablespoons melted butter. Add egg mixture all at once to the flour mixture. Stir until moistened (batter will be lumpy). Fold in cherries. Spoon the muffin batter into prepared muffin cups, filling each two-thirds full. Bake in a 400 degree over for 18 minutes or till golden and a toothpick inserted in the centers comes out clean. Remove puffets from muffin cups. Cool on a wire rack for 5 minutes. In a small bowl, combine the 3 tablespoons sugar and cinnamon. Brush the tops of puffets with the 2 tablespoons melted butter. Dip the tops in the sugar mixture. Serve warm.