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President’s Day Cherry Muffins

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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.