Cherry-Almond Muffins

Cherry-Almond Muffins

Prep Time: 0

Yield: 0

Mention muffins today, and you'll conjure up visions of blueberry, date-nut, cranberry or other fruit muffins. Sweet summer fruits are a wonderful addition to a basic muffin batter; the following version teams cherries and almonds, a fruit and nut that were made for one another.

Ingredients

  • 1/2 cup (1 stick) butter
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups cherries, pitted, coarsely chopped, and drained
  • 1 cup slivered almonds, lightly toasted
  • 1 teaspoon almond extract
  • granulated sugar

Instructions

  1. Cream butter and sugar until fluffy. Beat in eggs, one at a time.

    Sift together dry ingredients and add them to butter/sugar mixture alternately with milk. Stir in almond extract, then gently fold in almonds and cherries.

    Spoon muffin batter into 12 greased muffin cups; cups will be quite full. Sprinkle each muffin with a little granulated sugar, and bake in a preheated 375°F oven for 30 minutes, or until muffins test done.
http://www.culinarycafe.com/2009/08/17/Cherry-Almond-Muffins/