Dried Cherry Almond Muffins Food

ALMOND CHERRY MUFFINS

Steps:

• Preheat oven to 425F/220C. Grease 12 muffin cups or line with muffin liners.
• In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and mix to combine.
• In a medium bowl, mix egg with yogurt, oil, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or rubber spatula just until combined. Do not over mix. The batter should be quite thick and lumpy. Fold in almonds and cherries gently to prevent staining.
• Divide the mixture between the muffin cups, filling almost fully to the top. Sprinkle with sliced almonds if desired. Bake for 3 minutes, then reduce the oven temperature to 375F/190C. Continue to bake for an additional 12-17 minutes for standard muffins, or an additional 22-27 minutes for jumbo muffins. They are ready when a toothpick inserted into the center of a muffin comes out clean. If they start to brown too much, cover them loosely with aluminum foil. Cool for 10 minutes, then move to a wire rack to cool completely.
• Muffins are best the same day they are made, but can be kept at room temperature in an airtight container for an additional 1-2 days. Muffins can also be frozen for up to 2 months.

DRIED CHERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.
• For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined.
• Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
• Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.

CHERRY-OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.
• With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Combine buttermilk, egg, oil and almond extract in a small bowl.
• Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist.
• Fold in chopped cherries.
• Spoon muffin mixture into muffin pan. Bake for 18-20 minutes.

DRIED TART CHERRY AND ALMOND MUFFINS

Steps:

• Position rack in center of oven and preheat to 375°F. Butter ten 1/3-cup metal muffin cups. Bring juice to simmer in small saucepan. Remove from heat. Add cherries; let stand until softened, about 10 minutes.
• Mix flour, sugar, baking powder and salt in medium bowl. Using electric mixer, beat almond paste and melted butter in large bowl until well blended (mixture will still have some small pieces of almond paste). Add eggs 1 at a time, beating well after each addition. Mix in cherry mixture and orange peel. Add flour mixture and mix just until blended.
• Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean but slightly moist to touch, about 20 minutes. (Can be prepared 2 days ahead. Cool. Wrap muffins in foil and store at room temperature. Rewarm in foil in 350°F oven 5 minutes.) Serve warm.

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

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!

DRIED CHERRY MUFFINS

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries., Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

DRIED CHERRY MUFFINS

Steps:

• Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes.
• Preheat the oven to 350 degrees.
• Spray 18 muffin cups with nonstick spray or line them with paper liners and set aside.
• In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.
• In a measuring cup, combine the egg substitute, applesauce and almond extract.
• Make a well in the center of the dry ingredients, and spoon the buttermilk and cherries into it.
• Then add the egg-substitute mixture.
• Mix until thoroughly blended, but do not overmix.
• Fill the prepared muffin cups two-thirds full with batter, and bake for 18 to 20 minutes in the preheated oven, or until the top springs back when touched lightly with a fingertip.
• Transfer to a wire rack to cool.

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.