Cherry Almond Muffins

This recipe uses soy flour which adds a wonderful texture to baked goods. You could change the dried fruit, and the extract to do blueberry, or cranberry muffins. The possibilities are endless.


Yields: 12 muffins
Oven: 375 degrees
Bake: 20-25 minutes

Ingredients:
1 c. sugar (200 g)
1/2 c. butter or 1 stick (113 g)
1 1/3 cup soft white flour (160 g)
1/2 c. soy flour (53 g)
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
 1 T. plus 1 tsp almond extract
3/4 c. vanilla soymilk (182 g)
3/4 c. (3.5oz. bag) dried cherries

Directions:

1. Preheat the oven to 375 degrees. This muffin uses the creaming method of mixing. For detailed information ... Click.
   
2. Cream the sugar and butter until light and fluffy. Add the eggs one at a time and beat well.
3. In another bowl mix together the flours, baking powder, baking soda and salt.
   
4. In another bowl combine the liquid ingredients, the soymilk, and almond extract.
5. Add 1/3 of the flour mixture to the creamed butter and mix, scraping the sides as needed. Then add 1/3 of the liquid ingredients and mix. Alternate the dry with the liquid ingredients ending with the flour mixture. Fold in the dried cherries.
6. Refrigerate the batter for 2 hours, then scoop with a number 12 scoop or 1/3 of a cup. Top with course sugar to an added sparkle.
7. Bake for 20-25 minutes, remove from the oven and let cool for a few minutes before removing from the muffin tins. You may use a paper liner or if you grease your muffin tin well they will come out fine.

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