Almond Cherry Muffins

This is the muffin recipe I get asked for most often.  It is really scrumptious, and freezes well after baking, so you can have it again and again.  Assuming any are left...

 Follow this link to the recipe:

Almond Cherry Muffins

Makes 24 muffins

• 3 cups flour
• 1T baking powder
• 1tsp salt
• 2/3 cup sugar
• 1 cup slivered almonds
• ½ cup milk
• ½ cup juice from cherries
• 2 eggs, beaten well
• ½ cup butter, melted
• 2 tsp almond extract
• 32 ounce jar of pitted cherries, reserve ½ cup of juice

Night before:

  Drain cherries and save ½ cup of juice.  Store drained cherries in the refrigerator.

  Grease muffin tins for 24 muffins

  Mix first 5 ingredients in a large mixing bowl.  Mix second 5 ingredients and store, covered, in the refrigerator.

  Set oven to come on at 425° a half hour before you get up.

Next morning:

 Pour wet ingredients into dry, stir until just mixed.  Do not overstir or muffins will be tough.  Gently fold in cherries.  Spoon into prepared muffin tins, and put in preheated oven.  Bake 20 minutes or until golden.  Remove from pan and cool on a rack

NOTES:

·         You may freeze any uneaten muffins, and take them out the night before you want to eat them for a quick breakfast later.

·         I really like Trader Joe’s cherries that come in a jar.  Yummy.  See  http://www.traderjoes.com/   for locations.