 |
Cherry Almond Muffins
 Print Version |
 Email To A Friend
6 tbl unsalted butter,room temp
1/4 cup sugar
3 eggs
2 tsp. pure almond extract
2 cups flour
2 tsp. baking Powder
1 tsp. soda
1/4 tsp. Salt
1/2 cup milk
1-1/2 cups pitted fresh sweet cherries
Preheat oven to 375. Grease 10 muffin cups.
Combine butter & sugar. Cream with mixer 1 minute or until light colored. Add eggs 1 at a time and beat another minute, until thick and light colored. Add almond extract. Combine dry ingredients. Add to creamed ingredients alternating with the milk until evenly moistened, no more than 15 to 20 strokes. Fold in cherries. Spoon batter into muffin cups until just level with top of pan. Bake in center of oven until browned, tops dry & springy and cake tester is clean when inserted (20 - 25 minutes). Let muffins rest in pan 5 minutes & turn out to cool on rack.
Print |
Back to Muffins and Quick Breads Recipes |
Back to Main Recipe Page
|
