Cherry Almond Muffins

1 3/4 cup flour
1/2 cup plus 1 T sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cold butter or margarine
1 egg
3/4 cup sour cream
1 tsp almond extract
Topping:
1/3 cup flour
2 T sugar
2 T cold butter
1/3 cup chopped sliced almonds
Filling:
1 8 oz pkg cream cheese
1 egg
1/4 cup sugar
1/2 tsp vanilla
3/4 cup cherry preserves

In a bowl, combine flour, sugar, baking powder, baking soda, and salt.

Cut in butter until mix resembles coarse crumbs.

Beat the egg, sour cream and extract until smooth. Stir into dry ingredients until just moistened. Batter will be thick.

Combine flour and sugar for topping in a bowl, cut in butter until crumbly. Stir in almonds, set aside.

In a mixing bowl, beat cream cheese, sugar, egg, vanilla til smooth.

Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly on batter, swirl gently. Cover with remaining batter. Sprinkle with topping.

Bake at 350� for 30-35 minutes or til muffins test done.

AUTHOR: Marge