Instructions: Preheat oven to 400 degrees. Grease and flour a muffin pan. Combine 13/4 cups flour, baking powder and salt and mix well; set aside.

Cream butter and sugar. Add eggs, one at a time, to creamed mixture, beating after each addition.

Alternate adding milk and dry ingredients to the creamed mixture, beginning and ending with dry ingredients. Add almond extract. Dust the cherries with remaining 1/4 cup flour and fold carefully into the batter. Mix until just blended. Spoon into prepared cups, filling each about three-quarters full. Bake 20 to 25 minutes until golden. Cool on wire rack. Serve warm. - From Oliphant Orchard, Sherwood

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