very cherry whole-wheat muffins

By gwen -
From everybody likes sandwiches. I made these as a bread instead of muffins (no muffin cup liner thingies; too lazy to wash difficult muffin pan) and it was delicious, but a little too dense and healthy-tasting even though I'd done half regular whole wheat flour and half white. Next time -- and there will be a next time, because the fresh-cherries-in-baked-goods idea is quite sound -- I will invest in some pastry flour as the recipe suggested.

2 c whole wheat pastry flour
1/2 t salt
1 T baking powder
1/4 c brown sugar
1 c fresh pitted cherries, chopped [I did more than this, and did not chop very finely]]
1 egg
3/4 c skim milk
1/2 t almond extract [[I substituted vanilla]]
1 t vanilla
1/4 c melted butter

1. In a large bowl, combine flour, salt and baking powder. In a smaller bowl, mix together the egg, milk, vanilla, almond extract and melted butter.

2. Dump the cherries into the flour mixture and then add in the liquids. Mix until everything has blended together.

3. Grease 12 muffin tins and then spoon batter into cups. Bake at 375 until tops are golden, about 25 minutes. Makes 12 muffins.

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