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Bake these muffins and make mouths water.
Makes 12 muffins.

• 2-1/2 cups frozen unsweetened tart cherries, divided
• 1/2 cup butter or margarine
• 1 cup granulated sugar
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup light cream, half-and-half or milk
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• Granulated sugar

Cut cherries in halves while frozen. Set aside to thaw and drain.

In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, almond extract and vanilla, beating well. Crush 1/2 cup cherries with a fork; add to batter.

Combine flour, baking powder and salt. Fold in half the flour with a spatula, then half the cream. Add remaining flour and cream. Fold in remaining cherry halves. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2¾ inches in diameter). Sprinkle with granulated sugar.

Bake in a preheated 375° oven 20 to 30 minutes, or until golden brown.

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