Sunday, March 13, 2011

Cherry-Almond Muffins

This is my latest creation in the quest to create new muffin flavor combinations. Cherries and almonds are a classic combination and almond extract is a personal favorite. The muffins have a cakelike texture and would be great for breakfast or as a not-too-sweet dessert. Enjoy!

Cherry-Almond Muffins
1/2 cup butter, softened
1 (8-oz.) block cream cheese, softened
1 1/2 cups brown sugar
4 eggs
1 tsp. almond extract
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (6-oz.) package dried cherries
1 cup sliced almonds

1. Beat butter and next 2 ingredients with mixer until fluffy. Beat in eggs, 1 at a time, just until blended after each addition. Add in almond extract. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Add in cherries and almonds. Scoop into lightly greased mini muffin pans.
2. Bake at 350° for 12 to 15 minutes or until done.


Lisa said...

I wish I could be creative like you and create new recipes. These sound like a tasty idea for breakfast. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your muffins up.

samcyn said...

Sounds great...I look forward to trying them at home.