Cherries And Cream Muffins - cooking recipe

Ingredients

2 1/2 cups frozen unsweetened tart red cherries
1/2 cup butter or 1/2 cup margarine
1 cup granulated sugar
2 eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 1/2 cup half-and-half or 1/2 cup milk
granulated sugar

Preparation

Cut cherries in halves while frozen.
Set aside to thaw and drain.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs, almond extract and vanilla, beating well.
Crush 1/2 cup cherries with a fork; add to batter.
Combine flour, baking powder and salt.
Fold in half the flour with a spatula, then half the cream.
Add remaining flour and cream.
Fold in remaining cherry halves.
Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter).
Sprinkle with sugar.
Bake in a preheated 375\u00b0 oven 20 to 30 minutes, or until golden brown.