Cherry Almond Muffins Gift Mix In A Jar Food

CHERRY ALMOND MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick). , In a large bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan over low heat, warm preserves. For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds., Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly among muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CHERRY ALMOND MUFFINS

Steps:

• Heat the oven to 350 degrees. Line a 12-hole muffin tin with muffin cases or spray with non-stick cooking spray.
• Mix the sugar, Splenda, vanilla, egg, butter and yogurt together. Sift the flour and baking powder into a bowl and add half of the slivered almonds.
• Add the liquid ingredients and mix quickly (don't worry if the mix is lumpy), add the cherries and mix.
• Divide between the muffin cases, top with the remaining 1/3 cup slivered almonds and bake for 20 minutes or until risen and golden.

CHERRY ALMOND MUFFINS (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, baking powder, soda, salt, oatmeal, brown sugar, cherries and then almonds - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• CHERRY ALMOND MUFFINS GIFT TAG:
• Additional ingredients to be added by the recipient: 1 cup vanilla flavored yogurt, 1/4 cup vegetable oil and 1 egg.
• CHERRY ALMOND MUFFIN INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, combine the yogurt, oil and egg.
• Add the contents of the jar, and stir until just mixed; do not overstir.
• Spoon the batter into greased or papered muffin tins, filling each cup two-thirds full.
• Bake for 20-25minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes in the tin, then transfer to a wire rack and cool completely.
• Serve immediately or store in an airtight container for up to 1 week.

VERY CHERRY ALMOND MUFFINS

Steps:

• In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
• Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
• In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.
• Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.

DRIED CHERRY ALMOND MUFFINS

Steps:

• Preheat oven to 350F (175C). Line 2 muffin tins with muffin liners. I got 16 nicely-sized muffins out of this recipe. Half fill any empty muffin containers with water to distribute heat while baking.
• Toss the dried fruit and almond paste with the 2 tblsps of flour to coat. Set aside.
• Combine all the wet ingredients in a bowl and whisk to blend.
• Combine all the dry ingredients in a large bowl and whisk to combine and distribute well.
• Add wet ingredients to dry and stir to mix. Stir in dried fruit and almond paste. Do not overmix. You will have a very thick batter.
• Fill muffin tins to just above top of liner (easy to do as batter is so thick).
• Bake for 25-30 minutes, or until golden and test done with a toothpick.

APPLE MUFFINS (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the self-rising flour, sugar, nutmeg, cinnamon, brown sugar and then chopped dried apples - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• APPLE MUFFINS GIFT TAG:
• Additional ingredients to be added by the recipient: 3/4 cup milk, 1/4 cup vegetable oil and 1 egg
• APPLE MUFFIN INSTRUCTIONS:
• Preheat oven to 400.
• In a large bowl, combine the milk, oil and egg.
• Add the contents of the jar, and stir until well mixed; do not overstir.
• Spoon the batter into greased or papered muffin tins, filling each cup two-thirds full.
• Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes in the tin, then transfer to a wire rack and cool completely.
• Serve immediately or store in an airtight container for up to 1 week.

CHERRY ALMOND MUFFINS

Steps:

• Preheat oven to 350°F
• 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.)
• In a large bowl combine the flour, Splenda, sugar, cinnamon, baking powder and baking soda.
• In a medium bowl, beat egg whites until they are well-frothed but not stiff. If you have meringue, you've gone to far. Add the yogurt and almond extract and beat a few more seconds.
• 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.
• 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.
• Serve warm. I like mine with Brummel and Brown spread.
• Enjoy!