| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Muffins | 12 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1/3 | c | Sugar |
| 1/3 | c | Maraschino cherries, quartered |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt, optional |
| 3/4 | c | Buttermilk |
| 1/4 | c | Vegetable oil |
| 4 | tb | Cherry juice |
| 1 | Egg, beaten | |
| 1 | ts | Almond extract |
| 4 | tb | Almonds, finely chopped |
| 3 | tb | Sugar |
INSTRUCTIONS
1. Preheat oven to 350 degrees. Grease muffin cups. 2. In a large mixing bowl, combine flour, sugar, cherries, baking powder and salt. 3. In a separate bowl, mix milk, oil, cherry juice, egg, and almond extract. 4. Make a well in the dry ingredients and stir in liquid just to moisten. 5. Fill muffin cups 2/3 full. 6. Combine almonds and remaining sugar; sprinkle over batter. 7. Bake at 350 for 25 to 30 minutes. 8. Cool 10 minutes before removing from muffin cups. 9. Makes 12 muffins Recipe by: Nothin' but Muffins Posted to MC-Recipe Digest V1 #661 by Diana Stephens <mdstephe@ix.netcom.com> on Jul 8, 1997
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