Cherry Almond Muffins

Cherry Almond MuffinsI heart cherries.  Kind of strange for me, really.  After all, I don’t generally prefer foods that require a choice between such unsavory options as:

(a) the unladylike act of spitting a seed, or

(b) so much damn work.

For a cheery bowl of cherries though, all that slicing and pitting and stained fingers is so, SO worth it.  They just make me all happy.  So whip up some of these–I think they’ll make you happy too.

2 c Flour
2/3 c Sugar
2 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Pumpkin Pie Spice
1/2 tsp Cinnamon
1 c Milk
1/2 c Butter, melted
1 tsp Vanilla Extract
2 Eggs
1 c Chopped Cherries
1/2 c Almonds, finely chopped

Preheat oven to 400.  Prepare your muffin pans by inserting some cute paper liners, then set aside.

Whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a large bowl.  In a medium bowl, combine the milk, butter, vanilla, and eggs.  Add these combined wet ingredients to the flour mixture, stirring just until well-incorporated.  Stir in the cherries and almonds, just until incorporated.

Plop some batter into your prepared muffin cups and bake ‘em 15-20 minutes…until you can stab one with a toothpick and have it emerge reasonably clean.

Yield: About 18 Muffins

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