The bowl of cherries on the counter is slowly disappearing, one by one, then fistful by fistful. Sometimes the pits are scattered willy nilly around the kitchen as if a band of squirrels has paid us a visit. Cherries are my favorite fruit but I don't think I've ever made anything with fresh cherries. I have a pitting phobia. I just can't imagine trying to get those little pits out of enough cherries to make it worthwhile. But today I got an idea. If I make cherry muffins, I only need to pit a reasonable amount of cherries, I'm thinking about a cup and a half.
My recent success with Blueberry muffins, and my love of all things almond is motivating me to overcome my unreasonable fear of extracting that tiny pit. Here I go.
Triple Almond Cherry Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup buttermilk
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1 heaping cup fresh pitted cherries, roughly chopped
- 1/2 cup sliced almonds
- 1/4 tube almond paste
- extra almonds for topping
- Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with Pam.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt, baking powder and almonds. Crumble in the almond paste and work in with your fingers so there are no large lumps. Place vegetable oil into a 1 cup measure; add the egg and enough buttermilk to fill the cup. Add the extracts and blend. Mix this into the flour mixture. Fold in the cherries. Fill 6 or 7 muffin cups, (they will be heaping) and sprinkle with a few sliced almonds.
- Bake for 20 to 25 minutes in the preheated oven, or until done
I'm not the only one around here who loves cherries...