Vanilla, Cherry, And Almond Muffins
Vanilla, Cherry, And Almond Muffins
Here's breakfast (or dessert) in a jiffy. It doesn't get any easier than this. It's OK to take a little help from the store sometimes, especially when you're pressed for time, and here, we use some ready-made vanilla cake baking mix from the store to get a leg up on the batter.
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Servings
12
servings
Ingredients
- one 16-ounce box vanilla cake baking mix
- 2 eggs
- 1/2 cup melted butter or 1/2 cup oil
- 1 cup cold milk
- 1 cup jarred dark morello cherries, drained and chopped
- 1/2 cup "just almond" meal or ground raw almonds
Directions
- Preheat the oven to 375 degrees.
- Prepare the cake batter using the baking mix, eggs, melted butter or oil, and milk according to the package directions. Stir in the cherries and almond meal. Mix well. Line a 12-cup standard muffin pan with paper cups. Portion the batter into the muffin cups two-thirds full.
- Bake until a toothpick inserted into the center comes out clean, 15-20 minutes. Cool on a wire rack for 5-8 minutes. Remove the muffins from the pan and let cool completely.