Being that it’s cherry season and I’ve been doing a lot of baking that involves cherries, I couldn’t resist posting this recipe for cherry almond muffins.
A few days ago, my co-worker brought me a bag of sour cherries from her yard. Sour cherries are super tart and much smaller than super market cherries.
What better way to use sour cherries than to bake them into something sweet.
I don’t have a pitter, so I gut my cherries the old fashioned way- until my finger tips are stained red and sweet, and cherry blood oozes from the cutting board. Mwahahaha!
For this recipe, I simply modified classic blueberry muffins by adding cherries, almonds, and almond extract.
Ingredients: (makes one dozen muffins)
1 and 1/2 cups self-rising flour
1/2 cup milk
1/4 cup oil
1 teaspoon almond extract
1/2 cup sugar
1 cup fresh sour cherries
1 cup sliced almonds (divided)
Directions: Preheat oven to 400 degrees F. In a large bowl, combine the flour, sugar, milk, oil, egg and almond extract. Next, fold in the cherries and half of the almonds.
Spoon the batter into well-greased muffin tins. Fill the cups 2/3 full and top with the remaining almond slices (and a pinch of sugar, too if you like!)
Bake for 20 to 25 min.
Serve piping hot with a side of cherries and a big ole slab of butter.
Breakfast is served!
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