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3/4 cup milk
3 tbs milk
1/2 cup dried sour cherries
1/8 teaspoon cinnamon
1 pinch ground ginger
1 stick unsalted butter, cut into bits
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, beaten lightly
1/3 cup blanched almonds, slivered
In a small saucepan whisk together 3/4 cup of the milk, the cherries,
cinnamon, and ginger and simmer the mixture for 2 minutes. Remove
the pan from the heat, stir in the butter, stirring until it is
melted, and let the mixture cool. In a large bowl whisk together
the flour, sugar, baking powder and the salt. Into the cherry
mixture whisk the egg, almonds and the remaining 3 Tbs milk, pour
the mixture over the flour mixture and stir the batter until it is
just combined. Spoon the batter into 12 buttered 1/3 cup muffin
tins, filling them three fourths full, and bake the muffins in the
middle of a preheated 350 degree oven for 15 - 20 min, or until
they are golden and springy to the touch. Let the muffins cool
for 5 minutes and turn them out onto a rack.
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Sun Dried Cherry And Almond Muffins