Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Crumb Topping (recipe 1/2 ts Salt
-follows) 3/4 c Milk
1 3/4 c Unsifted all-purpose flour 1/4 c (1/2 stick) butter, melted
1/2 c Old-fashioned rolled oats 1 Large egg
1/4 c Sugar 1/2 ts Almond extract
4 ts Baking powder 1/2 c Dried sour cherries

1. Heat oven to 375'F. Grease six 3-inch crown muffin-pan cups.
Prepare Crumb Topping and set aside.

2. In large bowl, combine flour, rolled oats, sugar, baking powder,
and salt.

3. In small bowl, with wire whisk, combine milk, butter, egg, and
almond extract. 4. Stir milk mixture into flour mixture just until
moistened. (Batter should be lumpy.) Stir in cherries. Using
ice-cream scoop or large spoon, divide batter among greased
muffin-pan cups. Sprinkle muffins with crumb mixture.

5. Bake 25 to 30 minutes or until centers spring back when lightly
pressed with fingertip. Cool muffins in pan on wire rack 5 minutes;
remove from pan and serve.

Crumb Topping: In small bowl, with fork, combine 1/2 C unsifted
all-purpose flour, 1/2 C old-fashioned rolled oats, 1/4 C sugar, 1/2
t ground cinnamon, and 1/8 t salt. Work in 1/4 C (1/2 stick) butter,
softened, until mixture forms crumbs.

Country Living/Oct/93 Scanned fixed by DP GG

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