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.
In small bowl, combine eggs, oil and extracts with a whisk.
Add flours mixture and cherries and gently stir into egg mixture.
Do not over beat.
Spoon mixture into greased muffin tins until nearly full.
Bake at 425◦ for 5 minutes.
Reduce heat to 350◦ and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
Notes
NOTE: Pat the cherries dry with paper towels before adding to batter to avoid discoloration.NOTE:Using a cherry pitter will decrease preparation time significantly.NOTE:These can be made with canned cherries, but you will need to rinse and drain them really well.