Don't you hate when you want to use a recipe on a food blog and half of the post is just inane filler about the deep emotional impact these muffins had on them and how long and hard they worked to perfect the recipe? I hate that. Here's the story with these muffins: I had some leftover cherries that I needed to use. I also had almonds. Cherries and almonds sounded like they would go well together in muffin form. So I made these muffins. I liked them, and you also might, if you enjoy almonds and cherries. Now here's the recipe:
½ cup nondairy butter or margarine (I use Earth Balance) 1 ¼ cups sugar 2 eggs 1 tsp vanilla ½ tsp cinnamon 2 cups flour ½ tsp salt 2 tsp baking powder ½ cup almond milk 2 cups fresh cherries, pitted ¼ cup slivered almonds
1. Preheat oven to 375 F. Cream nondairy butter and sugar together until pale yellow. Add eggs and vanilla. Continue mixing.
2. Sift dry ingredients together. Add half the dry ingredients to the egg mixture, then half the milk, then the rest of each, mixing after each addition.
3. Chop cherries into fourths. Set half aside and mash them with a fork. Mix the cherry mash into the batter, then fold in the unmashed cherries and the almonds.
4. Grease muffin tin or line with cupcake liners. This should be enough to fill a 12 cup muffin tin fairly generously.
5. Bake at 375 F for 30-35 minutes. Cool in the tin. These will last several days in the fridge.
Adapted from "Jordan Marsh’s Blueberry Muffins" at New York Times Cooking.