chanveil
Jun 30th, 2011, 2:25 AM
1 1/2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
3/4 cups milk
3 tbsp melted butter
1/2 tsp almond extract
3/4 cup cherries, fresh pitted black, or canned, drained, black or red
Sift the dry ingredients together. Beat egg, then add milk,
butter and almond extract. Add all at once to flour
and stir just enough to blend batter should be lumpy.
Fold in cherries and spoon into well greased 2-inch muffin tins,
filling them each 2/3 full.
Bake in a 400 degrees F oven 15 to 18 minutes and let cool on a
rack.
If freezing, let cool completely before wrapping, and reheat the
unthawed muffins at 400 degrees F.
Yield 14 small muffins or about 6 standard muffins.
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
3/4 cups milk
3 tbsp melted butter
1/2 tsp almond extract
3/4 cup cherries, fresh pitted black, or canned, drained, black or red
Sift the dry ingredients together. Beat egg, then add milk,
butter and almond extract. Add all at once to flour
and stir just enough to blend batter should be lumpy.
Fold in cherries and spoon into well greased 2-inch muffin tins,
filling them each 2/3 full.
Bake in a 400 degrees F oven 15 to 18 minutes and let cool on a
rack.
If freezing, let cool completely before wrapping, and reheat the
unthawed muffins at 400 degrees F.
Yield 14 small muffins or about 6 standard muffins.