Recipe for Cherries and Cream Muffins 
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Yield:
12
Ingredients:
Amount Ingredient
1/2 cup frozen unsweetened tart cherries divided
1/2 cup butter or margarine
1 cup granulated sugar
2 x eggs
1 tsp almond extract
1/2 tsp vanilla extract
2 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup light cream
OR
1/2 cup half and half
OR
1/2 cup milk
Instructions:
Instructions: Cut cherries in halves while frozen. Set aside to thaw and drain.

In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, almond extract and vanilla, beating well. Crush 1/2 cup cherries with a fork; add to batter.

Combine flour, baking powder and salt. Fold in half the flour with a spatula, then half the cream. Add remaining flour and cream. Fold in remaining cherry halves. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle with sugar.

Bake in a preheated 375 oven 20 to 30 minutes, or until golden brown.

Serving size: 1 muffin

Description: "Bake these muffins and make mouths water."
Yield: 12 Muffins

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