Cherry Almond Muffins Best Recipes

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CHERRY ALMOND MUFFINS

2008-04-11



Cherry Almond Muffins image

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.

Provided by justcallmetoni

Categories     Quick Breads

Time 28m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients:

  • 2 cups whole wheat flour
  • 1/4 cup Splenda sugar substitute or 1/4 cup sugar
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon cinnamon
  • 3 large egg whites
  • 1 cup plain nonfat yogurt
  • 2 1/2 teaspoons almond extract
  • 1 cup maraschino cherry, drained and halved
  • 1/3 cup sliced almonds (unblanched or blanched)
  • cooking spray

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!

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