Sweet, moist, and entirely too decadent to be called a muffin. We love these delightful treats anytime-not just for breakfast. The first time I made these, I used one can of tart cherries, but they just didn’t have enough cherries, so I added another half of a can.
These muffins actually taste better the next day, if there are any left.
Cherry Almond Muffins
1 1/2 cans red tart cherries in water
1/4 cup sugar
2 cups unbleached white flour
1/2 cup sugar
2 teaspoons Rumford baking powder
1/2 teaspoon salt
1/2 cup safflower or canola oil
1/2 teaspoon almond extract
1/2 cup unsweetened vanilla Almond Milk
Cut 2 tablespoons cold margarine into 1/4 cup chopped almonds, 1/4 cup sugar, and 1/2 cup flour.
Preheat oven to 375°F. Grease muffin pan. Mix cherries and 1/4 cup sugar; set aside. In a large bowl, combine flour, 1/2 cup sugar, baking powder, and salt. In another bowl, mix oil, almond milk, almond extract, and eggs; pour into dry ingredients and stir until just moistened. Fold in cherries. Scoop into prepared pan; sprinkle with topping. Bake 15 -20 minutes. Makes 12 muffins.