Recipe : Fresh Cherry Muffins
These wonderful muffins are filled with fresh cherries and almond extract. They're exceptionally moist since they're made with oil. They're the perfect treat for holiday breakfasts like Fourth of July and Labor Day when fresh cherries are readily available.
Cook Time : 24 minutes
Servings : 19
Ingredients :
three cups UNBLEACHED all-reason flour (bleached flour toughens baked goods)
1 half of cups sugar
2 tsp. baking powder
1 tsp. sea salt
1 tsp. almond extract
1 tsp. vanilla extract
four massive eggs crushed
1 1/4 cups canola oil or coconut oil
2 1/2 cups pitted and diced clean cherries
How To Make :
Preheat oven to 425◦.
integrate dry substances in huge mixing bowl.
In small bowl, combine eggs, oil and extracts.
add flours and cherries and gently stir into egg aggregate.
Do now not over beat.
Spoon mixture into greased muffin tins until nearly full.
Bake at 425◦ for 5 minutes.
reduce warmness to 350◦ and bake a further 15-19 mins or until a toothpick inserted in middle comes out easy.
Recipe Source : Fresh Cherry Muffins
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