Dried Cherry Almond Muffins - cooking recipe

Ingredients

8 ounces dried cherries, cut into pieces roughly size of raisins
8 ounces almond paste, crumbled (actually, I used a roll of almond paste that was 200 gr)
2 tablespoons all-purpose flour
1 1/2 cups buttermilk
8 ounces butter, melted and cooled
3 extra-large eggs
1 teaspoon almond extract
3 cups all-purpose flour
1/2 cup yellow cornmeal (or polenta)
1/2 cup sugar
3 teaspoons baking powder
1 1/2 teaspoons salt

Preparation

Preheat oven to 350F (175C). Line 2 muffin tins with muffin liners. I got 16 nicely-sized muffins out of this recipe. Half fill any empty muffin containers with water to distribute heat while baking.
Toss the dried fruit and almond paste with the 2 tblsps of flour to coat. Set aside.
Combine all the wet ingredients in a bowl and whisk to blend.
Combine all the dry ingredients in a large bowl and whisk to combine and distribute well.
Add wet ingredients to dry and stir to mix. Stir in dried fruit and almond paste. Do not overmix. You will have a very thick batter.
Fill muffin tins to just above top of liner (easy to do as batter is so thick).
Bake for 25-30 minutes, or until golden and test done with a toothpick.