nough to drizzle. Immediately remove muffins from pan to cooling rack
olden brown.
Let the muffins cool in the pan and
Preheat oven to 350\u00b0.
Grease muffin pan.
In large bowl, combine flour, 1/3 cup sugar, cherries, baking powder and salt. In separate bowl, mix milk, oil, cherry juice, egg and almond extract.
Make a well in the center of dry ingredients and pour in liquid.
Stir.
Spoon into tins 2/3 full.
Sprinkle on remaining sugar.
Bake 25 to 30 minutes.
Cool for 10 minutes.
Yields 1 dozen large muffins.
set aside.
For the muffins, combine flour, sugar, baking powder
Prepare pans.
Stir together dry ingredients& add the cherries.
Mix eggs, cherry liquid& melted butter.
Add the dry mix to the wet mix until just combined.
Bake for 15 to 20 minutes at 375 degrees.
side.
To make the muffins--in a bowl, stir together
alve cherries; reserve juice for Cherry Glaze.
In a large
preheat oven to 350.
topping:.
beat until a coarse crumb is formed.
muffins:.
mix dry ingredients in a large bowl.
add eggs and stir until combined.
pour in oil and milk and mix thoroughly
fold in cherries.
pour into greased muffin tins and sprinkle with topping
bake 18 minutes.
ntil ready to use.
Muffins: In a large bowl, whisk
Preheat oven to 400\u00b0.
Grease tins.
Sprinkle bottom of each tin with 1/2 teaspoon pecans.
Cream together butter and sugars. Add beaten egg yolks until blended.
Mix flour and baking powder. Add gradually to butter.
Beat egg whites.
Add cherry juice and fold in egg whites.
s to sprinkle on the muffins before they go in the
oarsely chopped cashews.
Cherry muffins: 2 cups fresh or
op of the loaves or muffins is very dark! It can
5 minutes.
Yield: 10 muffins.
Note: As stated above
hipped cream. Fold in the cherry puree then divide 3/4
Cream butter and sugar together.
Mix in beaten egg yolks, cherry juice, flour and baking powder.
Beat egg whites until stiff and fold into mixture.
Grease mini muffins tins and sprinkle bottom with chopped pecans.
Place 1 teaspoon dough in each and place cherry on top.
Add another teaspoon full of dough and sprinkle top with pecans.
Bake at 350\u00b0F for 10 minutes.
Remove from muffin tins and roll in powdered sugar while still warm.
Makes 24 mini muffins.
rovide the sweetness to these muffins. Using frozen bananas (defrosted before
until dry.
For this recipe, I gave the figure of
Place dry ingredients into a bowl and mix together.
In another bowl, mix the wet ingredients together and stir into the flour mixture.
Mix just until all dry ingredients are incorporated.
Fold in the cherry filling and almonds.
Spoon into 12 greased muffin cups.
Bake at 350\u00b0 for 20 minutes until golden brown.
Note: I would imagine that any fruit pie filling would work very well with this recipe.
ntil the tops of the muffins are golden and a toothpick