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    Cherries & Cream Muffins


    Source of Recipe


    Cherry Marketing Institute, posted to recipecircus by LyndaLoo

    List of Ingredients




    2 1/2 cups frozen unsweetened tart cherries, divided
    1/2 cup butter or margarine
    1 cup sugar
    2 large eggs
    2 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 cup light cream, half-and-half or milk
    1 teaspoon almond extract
    1/2 teaspoon vanilla extract
    Sugar - for sprinkling

    Recipe



    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 ¾ inches in diameter). Sprinkle with granulated sugar. Bake in a preheated 375 oven 20 to 30 minutes, or until golden brown. Makes 12 muffins

 

 

 

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