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  • 12servings
  • 45minutes
  • 250calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 3 tablespoons packed brown sugar

  2. 3 tablespoons all-purpose flour

  3. 2 tablespoons finely chopped sliced almonds

  4. 1/4 teaspoon ground cinnamon

  5. 2 tablespoons firm butter or margarine

  6. 1 jar (10 oz) maraschino cherries, drained,

  7. 1/4 cup juice reserved

  8. 1 1/3 cups all-purpose flour

  9. 2/3 cup granulated sugar

  10. 1 1/2 teaspoons baking powder

  11. 1/2 teaspoon salt

  12. 1/3 cup vegetable oil

  13. 1 teaspoon almond extract

  14. 1/2 teaspoon vanilla

  15. 2 eggs

  16. 3 tablespoons sliced almonds

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.

  2. In medium bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.

  3. Chop cherries; set aside. In large bowl, mix 1 1/3 cups flour, the granulated sugar, baking powder and salt. In small bowl, beat oil, reserved 1/4 cup cherry juice, almond extract, vanilla and eggs with fork until blended. Stir cherry juice mixture into flour mixture just until flour is moistened. Fold in cherries and almonds. Divide batter evenly among muffin cups. Sprinkle each with about 1 tablespoon topping.

  4. Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm if desired.

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