Watch On Your Menu with Shirley Simmons Mondays on CBS 6 News at Noon.
What You’ll Need:
- 1 (10oz.) jar maraschino cherries
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon lemon juice
- 1 egg
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon almond extract
- 1/2 cup almonds, chopped
Preheat oven to 400 degrees. Place paper baking cups in cupcake pans.
Drain and chop cherries. Reserve 1/4 cup cherry juice.
In a small bowl, whisk reserve cherry juice, lemon juice, egg, milk, vegetable oil, and one teaspoon almond extract.
In a large bowl, stir together flour, sugar baking powder and salt. Make a well in center of dry ingredients.
Pour egg mixture into dry ingredients. Stir just until moistened. Stir in cherries and almonds.
Fill baking cups 3/4 full. Bake 18 to 20 minutes or until edges are light brown. Place on wire rack to cool.
Yields 12 muffins.
Store in an airtight container.