Cherry-Almond Muffins


1/2 cup (1 stick) butter

1 cup granulated sugar

2 eggs

2 cups Unbleached All-Purpose Flour

1/2 cup milk

2 tsp baking powder

1/2 tsp salt

2 cups cherries, pitted, coarsely chopped (frozen ok)

1 cup slivered almonds, lightly toasted

1 tsp almond extract

Sugar in the raw


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


2. 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.


3. Spoon muffin batter into 12 greased muffin cups; cups will be quite full.

Sprinkle each muffin with a little sugar in the raw, and bake in a preheated

375°F oven for 30 minutes, or until muffins test done.




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