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Cherry
Almond Muffins
| 6 Tablespoons Unsalted Butter -- room
temp
¼ Cup Sugar 3 Eggs 2 Teaspoons Pure Almond Extract 2 Cups Flour 2 Teaspoons Baking Powder 1 Teaspoon Soda ¼ Teaspoon Salt ½ Cup Milk 1½ 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 - 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.
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