Cherry Almond Muffins

Contributor: Sharon McCracken
2002 Cowley Cookbook

1 3/4 cup flour
1/2 cup + 1 T sugar
1/2 tsp soda
1/2 tsp baking soda
1/4 tsp salt
1/2 butter or margarine
1 egg
3/4 sour cream
1 tsp almond

In bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat the egg, sour cream and almond extract until smooth. Stir into dry ingredients just until moistened. (Mixture will be thick.)   Fill greased jumbo muffin cups 1/2 full of batter.  Save rest until later.

Filling:
8 oz package cream cheese
1 egg
1/4 cup sugar
1/2 tsp vanilla
3/4 cup cherry preserves (Danish Orchard from Costco)

In mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan, warm the preserves. Divide cream cheese mixture and preserves evenly between muffin cups.  Swirl gently.  Top with remaining batter.

Topping:
1/3 cup flour
2 T sugar
2 T butter or margarine

Combine flour and sugar in a small bowl, cut in butter until crumbly. Stir in almonds and sprinkle over muffins.

Bake at 350 degrees for 30-35 minutes (20-25 minutes for regular size)

Yields 7 jumbo or 14 regular muffins.

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