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Sun-Dried Cherry and Almond Muffins Recipe

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This recipe for Sun-Dried Cherry and Almond Muffins is from The Austin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 C plus 3 Tbsp milk
1/2 C dried sour cherries
1/8 tsp cinnamon
a pinch of ginger
1/2 stick unsalted butter, cut into bits
1-1/2 C all-purpose flour
1/2 C sugar
2 tsp baking powder
1/4 tsp salt
1 large egg, lightly beaten
1/3 C slivered blanched almonds
Directions:
Directions:
Preheat oven to 350º.

In a small saucepan whisk together 3/4 cup of the milk, the cherries, the cinnamon, and the ginger and simmer the mixture for 2 minutes. Remove the pan from the heat, stir in the butter, stirring until it is melted, and let the mixture cool. In a large bowl whisk together the flour, the sugar, the baking powder and the salt. Into the cherry mixture whisk the egg, the almonds, and the remaining 3 tablespoons milk, pour the mixture over the flour mixture, and stir the batter until just combined. Spoon the batter into 12 paper lined muffin cups, filling them 3/4 full and bake the muffins in the middle of the preheated oven for 15 to 20 minutes, or until they are golden and springy to the touch. Let them cool for 5 minutes and then turn them onto rack.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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