In a bowl pour 1/2 cup boiilng water over 1 cup dried cherries. Let stand for 5 minutes. In another bowl stir and toss together 2 cups flour, 2 t. baking poweder, 1 t. baking soada and 1/2 t. salt. Set aside.
To the cherries and water, add 2/3 C sugar, 1/3 C melted butter, 2 eggs, 1 t. lemon zest and 1/2 t. almond extract.
Add dry ingredients and stir just until blended. Spoon into buttereed muffin tins, filling each cup about 2/3 full.
Bake in 375F oven until a toothpick inserted in center of muffin comes out clean, about 20 minutes.
Cool in tins for 5 minutes; then remove.
Makes 12 muffins.
No comments:
Post a Comment