Ingredients
-
2
-
1/4
-
1/4
-
2
-
1
-
1/8
-
3
-
1
-
2 1/2
-
1
-
1/3
-
-
-
-
Directions
Cherry Almond Muffins, I recently purchased a muffin and bread book at a used bookstore Came upon this recipe and recalled the jar of maraschino cherries leftover from Easter and thought it was a tasty way of using up what I otherwise use strictly as garnish It initially stuck me as odd to use maraschino cherries in an otherwise healthy recipe, but the results are so tender and tasty I think of this is redemption for the poor dyed and preserved fruit What is presented here includes my changes to the original , Great combo of flavors! I love cherries and almonds! I halved the recipe to get 6 muffins used all white sugar and 2 large egg whites I did add in 1 T cherry juice since the batter was a bit thick and that made the batter perfect Next time I will chop the cherries smaller and mix in the almonds (I only put them on top as decoration) I have made a lot of muffins with wheat flour and while this one was dense, it happened to be the least dense of many recipes I have tried, maybe the extra egg white helped Great recipe!
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Steps
1
Done
|
Preheat Oven to 350f |
2
Done
|
Lightly Spray Muffin Tins With Cooking Spray. (you Can Also Use Liners but the Direct Contact With the Pan Gives the Exterior a Crisper Exterior.) |
3
Done
|
in a Large Bowl Combine the Flour, Splenda, Sugar, Cinnamon, Baking Powder and Baking Soda. |
4
Done
|
in a Medium Bowl, Beat Egg Whites Until They Are Well-Frothed but not Stiff. If You Have Meringue, Youve Gone to Far. Add the Yogurt and Almond Extract and Beat a Few More Seconds. |
5
Done
|
Add the Liquid Mixture to the Dry Ingredients, Mix Until Just Combined. Over Mixing Will Result in Some Tough Puck-Like Muffins. Gently Fold in the Cherries and Almonds. |
6
Done
|
Fill Muffin Cups Two-Thirds Full and Bake For 18-20 Minutes. a Toothpick Inserted in the Center of a Muffin Should Come Out Clean. |
7
Done
|
Serve Warm. I Like Mine With Brummel and Brown Spread. |
8
Done
|
Enjoy! |