Cherry Almond Muffins

Was in Charlevoix last week, beautiful weather and the cherries are ready to pick and eat.

I used fresh chopped cherries in these muffins that I got from my friend Marlene's cherry tree, but you could use frozen or canned and drained. These are so much better though.

Had fun picking them too, (see above). Adapted from a recipe by Diana Rattray, @ about.com
Cook Time: 30 minutes

Ingredients:
1/2 teaspoon salt
1 tablespoon baking powder
2 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon ground cinnamon
1 cup coarsely chopped fresh or frozen cherries

1/2 cup sliced almonds
1/2 teaspoon almond extract
1 large egg
1 cup milk
1/4 cup melted butter

Preparation:

Heat oven to 375.

Grease and flour 15 muffin cups or line with paper liners.

In a medium bowl, combine the salt, baking powder, flour, sugar, and cinnamon; and stir gently to blend. In a separate bowl, whisk the egg, flavoring, milk and melted butter until well blended. Stir egg and milk mixture into the dry mixture. Gently fold in the cherries and the almonds. Fill muffin cups about 2/3 full. Top with additional almonds, if desired, I did.

Bake muffins at for 20 to 25 minutes.
Makes 12+ muffins.

Bon Appetit!