Cherries and Cream Muffins

By Hester

Ingredients

• 2 1/2 cups frozen unsweetened tart red cherries
• 1/2 cup butter or margarine
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup light cream or half-and-half or milk
• granulated sugar

Preparation

Step 1

Cut cherries in halves while frozen.

Set aside to thaw and drain.

In a large mixing bowl, beat butter and sugar until light and fluffy.

Add eggs, almond extract and vanilla, beating well.

Crush 1/2 cup cherries with a fork; add to batter.

Combine flour, baking powder and salt.

Fold in half the flour with a spatula, then half the cream.

Add remaining flour and cream.

Fold in remaining cherry halves.

Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter).

Sprinkle with sugar.

Bake in a preheated 375º oven 20 to 30 minutes, or until golden brown.