1/2 cup (1 stick) butter
1 cup granulated sugar
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
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
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.