This is a bit of a historical recipe. It comes from one of the Old & Obscure Cookbooks I collect called, 101 Marvellous Muffins by Adele Marks. It’s a favourite with my kids, they absolutely adore it and ask for it all the time. It’s best with fresh cherries, so it’s usually a taste of summer around our house.
Cherry Almond Muffins
- 1/3 cup vegetable oil
- 1/2 tsp almond flavor
- 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 cup halved, pitted, sweet black cherries
- 1 1/2 tsp flour
- 1/4 cup sliced almonds
Preheat oven to 400F
In a large bowl, beat the vegetable oil, almond flavouring,sugar, eggs, and vanilla together.
In another bowl, sift flour, baking powder and salt together.
Add the sifted dry ingredients to the first mixture alternately with the milk, stir until just combined.
In a separate bowl, dredge the cherries in the 1 1/2 tbsp of flour.
Fold the floured cherries, and the almonds into the batter. Spoon the batter into greased muffin cups.
Bake about 20 minutes, or until golden.