Cherry Almond Muffins

4 cups flour
1 cup sugar
1 1/2 teaspoons salt
1 1/2 tablespoons baking powder
1/2 cup butter
2 cups tart red cherries, drained
1 cup sliced almonds
2 eggs
1 1/2 cups milk, approximately
3/4 teaspoon almond extract

Preheat oven to 350�F. Line muffin pan with paper liners, and spray top of pan with nonstick cooking spray.

In a bowl, combine the flour, sugar, salt and baking powder. Cut in the butter until mix looks like coarse cornmeal.

By hand stir in the cherries and almonds. Break eggs into a 2 cup measure and add enough milk to equal 2 cups. Add the almond extract. Stir milk mixture into the flour mixture by hand, until just moistened.

Fill muffin cups to heaping. Bake for 25 minutes or until golden brown and toothpick inserted in middle comes out clean.

Makes 13 large muffins.