A Recipe For Cherry Almond Muffins Made With Canned Pie Filling Sort Of

CHERRY PIE MUFFINS

Steps:

• Prepare the pie according to the instructions on the box. Cool completely, preferably overnight.
• When ready to make the muffins, preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
• Make the muffins. In a medium bowl, stir together flour, baking powder, cinnamon, and salt.
• In a large bowl, stir together sugar, eggs, vanilla, and oil until well combined. Alternately add the milk and flour mixture, beginning and ending with the flour. Stir until combined. Stir in the cherry pie filling until distributed.
• Make the streusel. In a small bowl, stir together oats, cinnamon, the pie crust, sugar, and olive oil until combined.
• Using an ice cream scoop, evenly distribute the batter in the muffin tin. Top with the streusel.
• Bake 30-35 minutes until a toothpick inserted in the center of the muffins comes out clean or with a few moist crumbs. Serve warm or cool completely in pan. Muffins may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

CHERRY ALMOND MUFFINS

Steps:

• Place dry ingredients into a bowl and mix together.
• In another bowl, mix the wet ingredients together and stir into the flour mixture.
• Mix just until all dry ingredients are incorporated.
• Fold in the cherry filling and almonds.
• Spoon into 12 greased muffin cups.
• Bake at 350° for 20 minutes until golden brown.
• Note: I would imagine that any fruit pie filling would work very well with this recipe.

A RECIPE FOR CHERRY ALMOND MUFFINS MADE WITH CANNED PIE FILLING ... SORT OF

Steps:

• Preheat oven to 400 degrees. Lightly butter muffin tins or line with muffin liners.
• Cream the butter, eggs and sugar together with a mixer. Combine dry ingredients in a separate bowl and set aside. Add almond extract to the milk. Alternately add flour mixture and milk mixture to butter mixture, mixing to combine {do not over mix!}. Fold in cherries. Fill muffin tins 2/3 full {I always use a 3 tablespoon cookie scoop to make sure I get the exact amount of batter into each cavity}.
• In a small bowl, using your fingers, cut the butter into the other topping ingredients. Pour roughly a tablespoon of the crumb mix loosely over each muffin.
• Bake at 400 degrees for 18 minutes or until a toothpick inserted in the center comes out clean. This recipe makes 16 muffins.

VERY CHERRY ALMOND MUFFINS

Steps:

• In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
• Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
• In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.
• Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.