Tender almond-scented, maraschino cherry
and chocolate chip muffins.
Cherry-Chip Muffins
- 2/3 cup granulated sugar
- 1/3 cup butter, softened
- 1 larg egg, beaten
- 1 cup milk
- 1 tablespoon cherry syrup from jar of
maraschino cherries
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup white chocolate or semisweet chocolate
chips
- 1/3 cup finely chopped, drained maraschino
cherries
- Heat oven to 375°F (190°C).
Grease and flour a 12-cup muffin tin or line with paper liners.
- In a mixing bowl, cream sugar and butter.
Add egg; mix well.
- In a small bowl, combine milk, cherry
syrup, and extracts; set aside.
- Combine flour, baking powder and salt;
add to the creamed mixture alternately with milk mixture. Stir
in white chocolate chips and cherries.
- Fill prepared muffin tin two-thirds full.
Bake for 20 to 25 minutes or until muffins test done. Cool in
pan on wire rack.
Makes 1 dozen muffins.
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