Right before trash day, I generally take a quick look through the refrigerator and see if anything needs tossing. Not only does it get rid of expired condiments, last little bits of leftovers and bunches of herbs that have lost their luster, it also reminds me of things I bought for specific recipes and haven’t used up yet.
Adapted from America’s Test Kitchen Family Cookbook
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups plain lowfat yogurt
2 large eggs
1/2 teaspoon almond extract
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 cups frozen cherries, thawed, rinsed and chopped
1/4 cup sliced almonds
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Generously coat a 12-cup muffin tin with vegetable oil spray.
2. Mix the flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the yogurt, eggs and almond extract together in a medium bowl. Gently fold the yogurt-egg mixture with a rubber spatula until just combined. Fold in the melted butter. Fold in the chopped cherries.
3. Use a large spoon to divide the batter evenly among the muffin cups. Sprinkle the sliced almonds evenly atop the unbaked muffins. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes.
4. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool 10 minutes before serving.