CHERRY FLAVOUR – FULL MUFFINS
Published in: Company.s Coming . Mostly Muffins by Jean Pare . Page 32
- 2 1/3 cups All-purpose Flour
- 2 teaspoon Baking powder
- 1/2 teaspoon Baking Soda
- 1/2 Salt
- 1/4 cup Butter (or hard margarine), softened
- 2/3 cup Brown Sugar, packed
- 2 Large eggs
- 1 1/4 cups Cherry yogurt
- 1/2 teaspoon Almond extract
- 1/2 cup Finely chopped maraschino cheeies, blotted dry
- 1/2 cup Chopped walnuts
- 1/2 Cherry jam
Measure first 4 ingredients into large bowl. Stir. Make a well in centre.
Cream butter and brown sugar in medium bowl. Add eggs 1 at a time, beating well after each addition. Add yougurt and extract. Stir. Add to well.
Add cherries and walnuts. Stir until just moistened. Fill 12 greased muffin cups half full.
Make small dent in batter with back of spoon. Spoon 2 teaspoons jam into each dent. Spoon remaining batter over top. Bake in 375 degree F oven for 22 to 24 minutes until firm to the touch. Let stand in pan for 5 minutes before removing to wire rack to cool.