Best Cherry Almond Muffins Gift Mix In A Jar Recipes
CHERRY ALMOND MUFFINS
I recently purchased a muffin and bread book at a used bookstore. Came upon this recipe and recalled the jar of maraschino cherries leftover from Easter and thought it was a tasty way of using up what I otherwise use strictly as garnish. It initially stuck me as odd to use maraschino cherries in an otherwise healthy recipe, but the results are so tender and tasty I think of this is redemption for the poor dyed and preserved fruit. What is presented here includes my changes to the original.
Provided by justcallmetoni
Categories Quick Breads
Time 28m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Lightly spray muffin tins with cooking spray. (You can also use liners but the direct contact with the pan gives the exterior a crisper exterior.)
- In a large bowl combine the flour, Splenda, sugar, cinnamon, baking powder and baking soda.
- In a medium bowl, beat egg whites until they are well-frothed but not stiff. If you have meringue, you've gone to far. Add the yogurt and almond extract and beat a few more seconds.
- Add the liquid mixture to the dry ingredients, mix until just combined. Over mixing will result in some tough puck-like muffins. Gently fold in the cherries and almonds.
- Fill muffin cups two-thirds full and bake for 18-20 minutes. A toothpick inserted in the center of a muffin should come out clean.
- Serve warm. I like mine with Brummel and Brown spread.
- Enjoy!
CHERRY ALMOND MUFFINS
Alon's Bakery in Atlanta has the most delicious cherry muffins with slivered almonds on top, and this is the closest recipe I've found to make at home. This comes from the BBC's Good Food website, but I adapted it to be lighter. You can also use frozen sweet cherries in place of fresh, which are usually pitted.
Provided by Cook-a-holic
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line a 12-hole muffin tin with muffin cases or spray with non-stick cooking spray.
- Mix the sugar, Splenda, vanilla, egg, butter and yogurt together. Sift the flour and baking powder into a bowl and add half of the slivered almonds.
- Add the liquid ingredients and mix quickly (don't worry if the mix is lumpy), add the cherries and mix.
- Divide between the muffin cases, top with the remaining 1/3 cup slivered almonds and bake for 20 minutes or until risen and golden.
CHERRY ALMOND MUFFINS
Make and share this Cherry Almond Muffins recipe from Food.com.
Provided by Marie
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place dry ingredients into a bowl and mix together.
- In another bowl, mix the wet ingredients together and stir into the flour mixture.
- Mix just until all dry ingredients are incorporated.
- Fold in the cherry filling and almonds.
- Spoon into 12 greased muffin cups.
- Bake at 350° for 20 minutes until golden brown.
- Note: I would imagine that any fruit pie filling would work very well with this recipe.
Nutrition Facts : Calories 327.9, Fat 17.2, SaturatedFat 4.4, Cholesterol 43.7, Sodium 261.6, Carbohydrate 39.2, Fiber 1.3, Sugar 17.1, Protein 5.1
VERY CHERRY ALMOND MUFFINS
Steps:
- In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
- Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
- In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.
- Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.
DRIED CHERRY ALMOND MUFFINS
My friend, Biscuit, had sent me some lovely, dried, Mount Rainier cherries and I wanted to use them in a muffin. I found Mean Chef's Recipe #41601 here and used that as a jumping off point. As my cooking/baking is wont to do, the recipe morphed quite substantially from the original, but kept the basic integrity of Mean's recipe. The cherries are the star of the show here- plump and full of flavour. I wanted to add another 'flavour' to the muffin that would set off the cherries and thought of the almond paste in the cupboard, and that went in too. Ingredients were changed and adjusted here and there...I cut the sugar back to half a cup as I figured the fruit and almond paste would provide lots of added sweetness and, well, please try it. You will be pleased.
Provided by evelynathens
Categories Quick Breads
Time 45m
Yield 16-18 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350F (175C). Line 2 muffin tins with muffin liners. I got 16 nicely-sized muffins out of this recipe. Half fill any empty muffin containers with water to distribute heat while baking.
- Toss the dried fruit and almond paste with the 2 tblsps of flour to coat. Set aside.
- Combine all the wet ingredients in a bowl and whisk to blend.
- Combine all the dry ingredients in a large bowl and whisk to combine and distribute well.
- Add wet ingredients to dry and stir to mix. Stir in dried fruit and almond paste. Do not overmix. You will have a very thick batter.
- Fill muffin tins to just above top of liner (easy to do as batter is so thick).
- Bake for 25-30 minutes, or until golden and test done with a toothpick.
Nutrition Facts : Calories 323.5, Fat 17.3, SaturatedFat 8.2, Cholesterol 77.4, Sodium 410.3, Carbohydrate 36.4, Fiber 1.7, Sugar 13, Protein 6.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love