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Cherry Muffins


Here is a scratch muffin recipe that is as good as homemade blueberry muffins.













Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium


3 ⅓ cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup sugar
1 large eggs
cup cherries
tart, well drained
2 teaspoons almond extract
1 ¾ cups milk
cup vegetable oil
cup nuts
chopped, optional


Combine the flour, baking powder, salt, and sugar in a large mixing bowl.

In another bowl, combine the eggs, milk, almond extract, and vegetable oil blending well.

Add to the dry ingredients and mix only to blend, if using an elelctric mixer, use low speed, about 30 seconds.

Batter will still be lumpy.

Gently fold in the drained cherries and chopped nuts.

Spoon into well greased muffin tins filling each about ⅔ full, handling the batter as little as possible.

Bake at 400℉ (200℃). for 25 minutes or until done.


* not incl. in nutrient facts

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This is absolutely the best recipe site I have come across. Congratulations!

almost 13 years ago

Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 12135% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 132mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 0%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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