Cherry Muffins

I found the pictures of these Cherry Muffins in my camera tonight and realized I'd never shared the recipe here on the blog.

It was in November of 2000 (according to the notation on my recipe card) that I first made them.  Along with the date I wrote, "Super good muffins!!"   I've made them a few times in the last twelve years but not nearly as often as I perhaps should have.  (Maybe I have too many recipes?)

Anywho, I made them a week or so ago and they were pronounced PDG (Pretty Darn Good) by all who sampled them.

They would be wonderful for a Sunday Brunch or with a cuppa coffee at  afternoon break.

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CHERRY MUFFINS

2 cups plus 2 tablespoons flour

1 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 eggs, beaten

1/2 cup milk

1/2 cup butter, melted

1 teaspoon almond extract

2 cups fresh, frozen or canned pitted tart red cherries, drained

Topping

1 to 2 tablespoons sugar

1/4 teaspoon nutmeg

1 to 2 tablespoons sliced almonds

In mixing bowl, stir together flour, sugar, baking powder and salt.  Make a well in the center and set aside.

In another bowl, combine eggs, milk, butter and almond extract.

Add to flour mixture all at once and stir just until moistened.  Gently fold in cherries.

Spoon into well-greased muffin tins.

Combine topping ingredients and sprinkle over batter.  Bake at 375 degrees for 20-25 minutes or until toothpick inserted in center of a muffin comes out clean.

Cool a few minutes before removing muffins to a rack.  Yields 12 muffins.

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Since the month of February starts tomorrow (eeek, how did that happen already?) and February is National Cherry Month (according to the Cherry Marketing Institute), why not give these a try in the next couple of weeks?