1 cup butter, melted
1/2 cup white sugar
3 eggs
1 tablespoon distilled white vinegar
2 teaspoons vanilla extract
1 (23 ounce) can cherry pie filling, liver, peeled, cored and sliced
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 10 muffin cups.
Place butter or margarine in a saucepan and heat to medium heat. Stir together white sugar and eggs, gradually stir in vinegar, then stir in vanilla and crushed cherry pie filling.
Flatten mixture slightly in the microwave. Place in a greased jellyroll pan. Cover with oven mat and press firmly to hold filling in.
Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes; cool completely.
Cool completely in the refrigerator. Filled muffins should be set in the center. While muffins are hot, lift up spoon or cloth sides down onto a large serving tray. Spread whipped topping over muffins.