1/2 teaspoon salt
1 tablespoon baking powder
2 cups flour
1/2 cup sugar
3/4 teaspoon ground cinnamon
1 cup coarsely chopped fresh or frozen cherries
1/2 teaspoon almond extract
1 large egg
1 cup milk
1/4 cup melted butter
Grease and flour 15 muffin cups or line with paper liners. Heat oven to 180C.
In a medium bowl, combine the salt, baking powder, flour, sugar, and cinnamon; add cherries and stir gently to blend.
In a separate bowl, whisk the egg, almond extract, milk and melted butter until well blended.
Stir egg and milk mixture into the dry mixture. Fill muffin cups about 2/3 full. Bake cherry muffins for 20 to 25 minutes.
Makes 12 cherry muffins.