Title: Sun Dried Cherry and Almond Muffins*
Categories: Muffins Bread Brunch Gourmet
Yield: 12 Servings
| 3/4 | c | Milk, 1% Lowfat, plus |
| 3 | tb | Milk, 1% Lowfat |
| 1/2 | c | Cherries, Red Sour, dried |
| 1/8 | ts | Cinnamon |
| 1 | pn | Ground ginger |
| 1 | | Stick unsalted butter, cut into bits |
| 1 1/2 | c | Flour, All-Purpose |
| 1/2 | c | Sugar |
| 2 | ts | Baking Powder |
| 1/4 | ts | Salt |
| 1 | lg | Egg, beaten lightly |
| 1/3 | c | Blanched Almonds, slivered |
In a small saucepan whisk together 3/4 cup of the milk, the cherries,
cinnamon, and ginger and simmer the mixture for 2 minutes. Remove the pan
from the heat, stir in the butter, stirring until it is melted, and let the
mixture cool. In a large bowl whisk together the flour, sugar, baking
powder and the salt. Into the cherry mixture whisk the egg, almonds and the
remaining 3 Tbs milk, pour the mixture over the flour mixture and stir the
batter until it is just combined. Spoon the batter into 12 buttered 1/3 cup
muffin tins, filling them three fourths full, and bake the muffins in the
middle of a preheated 350 degree oven for 15 - 20 min, or until they are
golden and springy to the touch. Let the muffins cool for 5 minutes and
turn them out onto a rack. Source: Gourmet 2/93