Cherry-Almond Muffins

                        
     1/2  cup           (1 stick) butter 

   1      cup           granulated sugar 

   2                    eggs 

   2      cups          King Arthur Unbleached All-Purpose Flour 

     1/2  cup           milk 

   1 3/4  tsp           baking powder (2 tsp at normal altitude) 

     1/2  tsp           salt 

   2      cups          cherries, pitted, coarsely chopped (frozen ok) 

   1      cup           slivered almonds, lightly toasted 

   1      tsp           almond extract 

                        granulated sugar 

1. Cream butter and sugar until fluffy. Beat in eggs, one at a time. 

2. Sift together dry ingredients and add them to butter/sugar mixture 

alternately with milk. Stir in almond extract, then gently fold in almonds 

and cherries. 

3. Spoon muffin batter into 12 greased muffin cups; cups will be quite full. 

Sprinkle each muffin with a little granulated sugar, and bake in a preheated 

375°F oven for 30 minutes, or until muffins test done. 

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