Saturday, November 14, 2009

Cherry Cobbler Muffins

1 Can Cherry Pie Filling
1 Tsp. Lemon Juice
1/2 Tsp. Almond Extract
1 1/2 Cups Flour
1/3 Cup Sugar
1 1/2 Tsp. Baking Powder
1/2 Tsp. Soda
1/4 Tsp. Salt
1/2 Tsp. Cinnamon
1/2 Cup Chopped Pecans
1 Egg
2 Tbsp. Butter, Melted
1 1/4 Cups Buttermilk
Cinnamon Sugar for topping

Separate one cup cherries from pie filling. Add lemon juice and almond extract. Set aside. Mix together flour, sugar, baking powder, soda, salt and cinnamon. Blend in pecans. In another bowl, whisk egg with melted butter and buttermilk. Add to dry ingredients, mixing together lightly. Fill muffin cups one-half full. Drop two cherries into each muffin cup, then cover with batter. Sprinkle tops with cinnamon sugar and bake until lightly browned.Bake at 375 degrees 20-22 minutes

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