|Nutritional Guidelines (per serving)|
I used fresh chopped cherries in these muffins. Or make them with canned and drained cherries or frozen cherries. One person mentioned success with maraschino cherries.
A small amount of cinnamon is added for flavor along with some almond extract. Feel free to use 1 teaspoon of vanilla extract if you prefer that flavor.
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3/4 teaspoon ground cinnamon
- 1 cup coarsely chopped fresh pitted cherries or frozen cherries
- 1/2 teaspoon almond extract
- 1 large egg
- 1 cup milk
- 1/4 cup melted butter
Grease and flour 12 muffin cups or line with paper liners. Heat oven to 375° F (190° C/Gas Mark 5).
In a medium bowl, combine the salt, baking powder, flour, sugar, and cinnamon; add cherries and stir gently to blend. In a separate bowl, whisk the egg, flavoring, milk and melted butter until well blended.
Stir egg and milk mixture into the dry mixture until moistened. Fill muffin cups about 2/3 full.
Bake for 15 to 20 minutes.
Makes 1 dozen.