Cherry Almond Muffins

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I recently purchased a muffin and bread book at a used bookstore. Came upon this recipe and recalled the jar of maraschino cherries leftover from easter and thought it was a tasty way of using up what i otherwise use strictly as garnish. it initially stuck me as odd to use maraschino cherries in an otherwise healthy recipe, but the results are so tender and tasty i think of this is redemption for the poor dyed and preserved fruit. What is presented here includes my changes to the original.

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Steps

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Preheat oven to 350f.

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Lightly spray muffin tins with cooking spray.

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In a large bowl combine the flour , splenda , sugar , cinnamon , baking powder and baking soda.

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In a medium bowl , beat egg whites until they are well-frothed but not stiff.

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If you have meringue , youve gone to far.

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Add the yogurt and almond extract and beat a few more seconds.

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Add the liquid mixture to the dry ingredients , mix until just combined.

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Over mixing will result in some tough puck-like muffins.

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Gently fold in the cherries and almonds.

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Fill muffin cups two-thirds full and bake for 18-20 minutes.

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A toothpick inserted in the center of a muffin should come out clean.

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Serve warm.

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I like mine with brummel and brown spread.

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Enjoy !.

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Ingredients

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whole wheat flour, splenda sugar substitute, sugar, baking powder, baking soda, cinnamon, egg whites, plain nonfat yogurt, almond extract, maraschino cherry, sliced almonds, cooking spray