Cherries and Cream Muffins

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“Bake these muffins and make mouths water.”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut cherries in halves while frozen.
  2. Set aside to thaw and drain.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy.
  4. Add eggs, almond extract and vanilla, beating well.
  5. Crush 1/2 cup cherries with a fork; add to batter.
  6. Combine flour, baking powder and salt.
  7. Fold in half the flour with a spatula, then half the cream.
  8. Add remaining flour and cream.
  9. Fold in remaining cherry halves.
  10. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter).
  11. Sprinkle with sugar.
  12. Bake in a preheated 375º oven 20 to 30 minutes, or until golden brown.

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