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.