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Cherry Almond Muffins

1 3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter or margarine
1 egg
3/4 cup sour cream
1 teaspoon almond extract

1/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter or margarine
1/3 cup chopped sliced almonds

8 ounces cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon vanilla extract
3/4 cup cherry preserves, warmed

In a bowl, combine flour, sugar, baking powder, baking soda and
salt. Cut in butter until the mixture resembles coarse crumbs. Beat
the egg, sour cream and extract until smooth. Stir into dry
ingredients just until moistened (batter will be thick). Combine
flour and sugar in a small bowl. Cut in butter until crumbly. Stir
in almonds; set aside. In a mixing bowl, beat cream cheese, egg,
sugar and vanilla until smooth. Fill greased muffin cups half
full. Divide cream cheese filling and preserves evenly between
muffin cups. Swirl gently. Cover with remaining batter. Sprinkle
with topping. Bake at 350 degrees for 20-25 minutes or until
muffins test done. Cool for 5 minutes before removing from pans to
wire racks.


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