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.
- 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
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.