- 3/4 cup dried cherries
- 1 cup flat beer2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup melted unsalted butter, cooled slightly
- 1 egg, beaten
- 1/2 teaspoon grated orange rind
- 1/2 cup chopped almonds, toasted
Place cherries and beer in a small pot over high heat and bring to boil. Remove from heat and let sit for 30 minutes. Drain, and reserve the cherries and beer separately.
Preheat oven to 400F.
Oil or spray 12 medium muffin cups.
Combine flour, sugar, salt, baking powder and baking soda in a bowl. Combine butter, egg, orange rind and 1/2 cup reserved beer in a separate bowl. Add wet ingredients into dry, gently stirring together. Batter may be a bit lumpy. Stir in reserved cherries and almonds.
Fill muffin tins 3/4 full and bake for 16 to 18 minutes, or until a toothpick inserted in centre comes out clean. Makes 12 muffins