Name: Cherry Almond Muffins
Ingredients: 8 ounces (1/2 pound) Mandelin Premium Almond Paste, grated; 6 tablespoons cold butter, cut into small pieces; 2 cups flour; 1/2 cup sugar; 3 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup milk; 2 large eggs; 1 cup fresh cherries, stems removed, pitted and halved (more if preferred); 3/4 cup Mandelin Blanched Sliced Almonds

Moist and tender muffins made with a perfect fruit and nut pairing: cherries and almonds. Naturally sweet with a smooth almond flavor.

Cherry Almond Muffins

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Ingredients

8 ounces (1/2 pound) Mandelin Premium Almond Paste, grated
6 tablespoons cold butter, cut into small pieces
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 large eggs
1 cup fresh cherries, stems removed, pitted and halved (more if preferred)
3/4 cup Mandelin Blanched Sliced Almonds

Directions

Preheat oven to 375°. Butter a 12-count muffin tin.
Add grated almond paste, butter, flour, sugar, baking powder, and salt to a food processor fitted with a metal blade. Pulse butter and almond paste until the size of small peas.
In a medium bowl, beat the milk with the eggs. Add the flour mixture and cherries. Stir gently until ingredients are incorporated (over-beating will make a tough muffin).
Scoop batter into muffin cups, sprinkle tops with sliced almonds, and bake for 28 to 30 minutes or until tops are rounded, muffins are golden and almonds slightly browned. Cool in pans a few minutes, and then transfer to a wire rack to finish cooling.

Recipe Note

Almond Board of California