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Classic Cookie Company Cherry Almond Muffins
2 3/4 C. flour
1 t. soda
1/2 t. salt
8 T. butter, room temperature
1 1/2 C. sugar
4 eggs
1 t. almond extract
1 1/2 C. sour cream
1 1/2 C. sour cherries
Preheat oven to 400�F. Grease muffin tin cups.
Combine flour, soda and salt in a bowl; mix well. In a mixer bowl, cream butter
and sugar well. Add eggs, almond extract and sour cream. Add dry ingredients;
mix until moistened, overmixing will make muffins tough. Fold in cherries. Fill
muffin cups with batter. Bake 20 to 25 minutes, or until toothpick comes out
clean and tops are golden brown.
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