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Preheat oven to 400°. Grease and flour muffin tin cups or line with paper muffin cups. Combine flour, soda and salt in a bowl and mix well. In a separate mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs, ALMOND and VANILLA EXTRACTS, sour cream and dry ingredients. Mix until just moistened (overmixing will make the muffins tough). Fold in the cherries. Fill the muffin cups about 2/3 full with batter. Bake at 400° for 20-25 minutes or until a toothpick comes out clean and the tops are lightly browned.
Note: Sour cherries can usually be found frozen, canned or dried. If frozen or canned, drain off any juice before using. If dried, chop into smaller pieces and they taste great as well!
Prep. time: 15 minutes
Cooking time:20-25 minutes
Yield: 24
Nutritional Information:
Servings 24; Serving Size 1 muffin (62g); Calories 180; Calories from fat 60; Total fat 7g; Cholesterol 50mg; Sodium 150mg; Carbohydrate 25g; Dietary Fiber <1g; Sugars 14g; Protein 3g.
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