| 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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