This recipe's from The Kitchenarium. I made half using almost 1/4 c. batter for each muffin and got 10. The recipe called for no salt! so I added 3/8 t. and it was perfect, as was the amount of almond extract called for. I added 1/4 c. of ground toasted almonds and added 1/2 t. vanilla extract, and those two ingredients weren't in the recipe. Mine baked in exactly 14 minutes on 350. I don't care about getting domed muffin tops so I didn't start them out on a ridiculously high temperature like the recipe stated to do. I didn't coat my dried cherries, which were chopped, in flour before adding to the batter and they didn't sink, nor did I soak them in hot water to reconstitute them, as that's never necessary, ever. They'll plump up in the batter. I made a thick glaze for these.
Like most muffins, these are best eaten still warm from the oven. They're drier after awhile and the next day, so I had to heat them in the microwave. They taste great but I give them 4 stars.
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