CHERRY MUFFINS

3 1/3 cups unbleached flour
1/4 cup sugar
1 tbsp plus 1 tsp baking powder
1 tsp salt
1 3/4 cups milk
1 large egg, beaten
1/3 cup vegetable oil
2 tsp almond extract
2/3 cup tart cherries, well drained
1/3 cup nuts, chopped (optional)

Preheat oven to 400 degrees F. Well grease muffin pan cups.

Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Set aside.

In another bowl, combine the milk, egg, vegetable oil, and almond extract blending well. Add to the dry ingredients and mix only to blend, if using an electric mixer, use low speed, about 30 seconds. Batter will still be lumpy.

Gently fold in the drained cherries and chopped nuts. Spoon into well greased muffin tins filling each about 2/3 full, handling the batter as little as possible.

Bake at 400 degrees F. for 25 minutes or until done.