Tuesday, May 4, 2010

Cherry Cream Muffins





Cherry Cream Muffins from A Real American Breakfast

Puree half of cherries and quarter the rest:
  • 2 cups fresh or frozen sour cherries

Whisk together:
  • 2 cup flour
  • 1 1/2 tea baking powder
  • 1/2 tea salt

Cream:
  • 1 stick butter, softened
  • 2 oz almond paste
  • 1 cup sugar

Add rest of ingredients with cherry puree:
  • 2 lrg eggs
  • 1/2 cup heavy cream
  • 1/2 tea vanilla
  • 1/2 tea almond extract
Fold in cherries. Bake 20 min in muffin tins. Cool on rack.

3 comments:

Vicki said...

Oh heavens these look good! I know I won't be able to control myself and throw in some chocolate bits....

Virginia Taylors said...

Vicki,
Mini chocolate chips would be perfect!! Why didn't we think of that?

once in a blue moon... said...

what a cute pic, love the phlox setting!

yes, food for thought is the 8th, i have been living in my garden and so busy i forget to update it thanks for reminding me!