Begin your day in the most delightful of ways by baking a batch of these scrumptious Cherry Cream Muffins. Enjoy alongside your morning latte for an instant feel-good treat.
SERVINGS 12 UNITS US
2 1⁄2 cups of frozen unsweetened red cherries
1⁄2 cup of butter or margarine
1 cup of granulated sugar
1 teaspoon of almond extract
1⁄2 teaspoon of vanilla extract
2 cups of all-purpose flour
2 teaspoons of baking powder
1⁄2 teaspoon of salt
1⁄2 cup of light cream or 1⁄2 cup of half-and-half or 1⁄2 cup of milk
Cut the cherries in halves while they are still frozen.
Set them aside in order to thaw and drain.
Inside a large mixing bowl, beat the butter and the sugar until they are light and fluffy.
Add in the eggs, the almond extract and the vanilla, beating them together well.
Crush 1/2 cup of cherries using a fork and add in to the batter.
Combine the flour, the baking powder and the salt.
Next, fold in half of the flour using a spatula, then half of the cream.
Add in the remaining flour and cream.
Fold in the remaining cherry halves.
Portion the batter evenly into 12 paper-lined or lightly greased muffin cups, then sprinkle with some sugar.
Bake the pan in an oven that’s been preheated to 375º for about 20 to 30 minutes, or until they are golden brown.
Photo: Wisconsin Cherries