Recipe: Cherry almond muffins

Editor's note: Another favorite Go Ask Mom recipe that's a great way to use the fresh cherries on sale in the grocery stores right now or, of course, frozen ones.

Frozen cherries will do for these simple muffins, which are great for weekend breakfasts and lunch box treats.

Cherry Almond Muffins

Adapted from Pretty Simple Sweet

1¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ cup granulated sugar
¼ teaspoon salt
1 large egg, slightly beaten
1 cup yogurt
⅓ cup canola oil
½ teaspoon vanilla extract
1 teaspoon almond extract
1½ cups cherries, halved and pitted (these can be frozen)

Preheat your oven to 425 degrees and prepare a 12-cup muffin tin by either spraying some nonstick spray in the cups or lining them with baking cups.

In a bowl, combine all of the dry ingredients - flour, baking powder, baking soda, salt and sugar.

In another bowl, mix together the wet ingredients - the yogurt, oil, vanilla and almond extract.

Pour the wet ingredients into the dry ingredients and mix so that it's just combined.

With a spatula, fold in the cherries - fresh or frozen.

Then, evenly pour the batter into the muffin cups. Bake for 3 minutes at 425 degrees. Then reduce the oven temperature to 375 degrees.

Regular size muffins should be ready in 12 to 17 minutes total - when a toothpick inserted into the center comes out clean.

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