Cherry Almond Muffins

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

If fresh cherries are out of your budget or out of season, the frozen version will work just as well! Cherries are a good source of antioxidants and they plump nicely when baked in muffins.

Make 1 dozen muffins

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/2 cup reduced fat, trans-fat free margarine
1 egg white
1 cup low-fat, 1 % buttermilk
1 cup fresh or frozen cherries
1 teaspoon almond extract
1/2 cup slivered almonds

Directions

Heat oven to 350º F. Grease and flour a 12-cup muffin tin or line with paper liners. Combine flour, baking powder, baking soda, and salt in a large bowl or zipper lock bag. Stir well to combine.

In a medium bowl, mix the sugar and margarine until smooth. Stir in the egg white, buttermilk, cherries, extract, and almonds. Add flour mixture and stir until a batter forms about 10 strokes with a wooden spoon – please don’t over mix, otherwise your muffins will be tough.

Fill muffin tins three-fourths full. Bake for 20-25 minutes or until muffins spring back to the touch. Cool completely before storing in an air-tight container for up to 3 days.

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Make It A Meal

Serve with Turkey Meatballs or Zucchini Cakes.

Wine Pairing

Gigondas, Cote de Rhone, or Red Zinfandel