Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| ⅓ cup | Sugar |
| ⅓ cup | Maraschino cherries, quartered |
| 1 tablespoon | Baking powder |
| ½ teaspoon | Salt, optional |
| ¾ cup | Buttermilk |
| ¼ cup | Vegetable oil |
| 4 tablespoons | Cherry juice |
| 1 \N | Egg, beaten |
| 1 teaspoon | Almond extract |
| 4 tablespoons | Almonds, finely chopped |
| 3 tablespoons | Sugar |
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 ⅔ 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@...> on Jul 8, 1997