Cherry Almond Muffins (or Muffin Tops)
If you want to add more lacto ovo vegetarian recipes to your repertoire, Cherry Almond Muffins (or Muffin Tops) might be a recipe you should try. For 53 cents per serving, you get a side dish that serves 12. One serving contains 245 calories, 4g of protein, and 13g of fat. This recipe from Crumb requires almond extract, butter, flour, and sugar. 17 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 17%, this dish is not so excellent. Chocolate Cherry Muffin Tops, Chocolate Cherry Muffin Tops, and Almond Joy Muffin Tops are very similar to this recipe.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 tsp almond extract
1 tsp baking powder
½ tsp baking soda
½ cup sliced blanched almonds
½ cup butter, softened
1 cup dried tart cherries
1 egg
1½ cups flour
½ cup ground almonds
½ tsp salt
¾ cup sugar
½ tsp vanilla extract
Equipment:
muffin tray
bowl
oven
muffin liners
toothpicks
frying pan
Cooking instruction summary:
Preheat oven to 400F. Lightly butter a 12-cup muffin tin, or line with paper liners.In a large bowl, combine flour, ground almonds, baking powder, baking soda and salt.In a separate bowl, cream together sugar and butter until light and fluffy. Add egg and beat until smooth. Stir in the milk, almond extract and vanilla extract. Add in the dry ingredients, along with the dried cherries, and stir until just barely combined. Distribute batter evenly between the prepared muffin cups, and sprinkle the tops with sliced almonds.Bake in preheated oven for 18-20 minutes, or until tops are puffed and golden brown, and a toothpick inserted into the centre comes out clean.To make muffin tops, separate the top from the stump. Eat the tops. Comment to the nearest listener that the top really is the part where the muffin breaks free of the pan and does its own thing.Collect the stumps in a garbage bag and discard with the assistance of your friendly neighbourhood Newman.
Step by step:
1. Preheat oven to 400F. Lightly butter a 12-cup muffin tin, or line with paper liners.In a large bowl, combine flour, ground almonds, baking powder, baking soda and salt.In a separate bowl, cream together sugar and butter until light and fluffy.
2. Add egg and beat until smooth. Stir in the milk, almond extract and vanilla extract.
3. Add in the dry ingredients, along with the dried cherries, and stir until just barely combined. Distribute batter evenly between the prepared muffin cups, and sprinkle the tops with sliced almonds.
4. Bake in preheated oven for 18-20 minutes, or until tops are puffed and golden brown, and a toothpick inserted into the centre comes out clean.To make muffin tops, separate the top from the stump. Eat the tops. Comment to the nearest listener that the top really is the part where the muffin breaks free of the pan and does its own thing.Collect the stumps in a garbage bag and discard with the assistance of your friendly neighbourhood Newman.
Nutrition Information:
covered percent of daily need
