Cherry Crowned Gems Recipe

These little muffins work great for breakfast on the go.



February 2007

  • cherries
    The cherry on top really adds to the flavor and sweetness.
    Photo by GettyImages/bhofack2
  • cherries

Yield: 24 mini-muffins

Pears and almonds team up with cherries for a delightful treat.

Ingredients:

  • 1 jar (10 oz.) (or 24) maraschino cherries with stems
  • 1 can (15.25 oz.) pears in heavy syrup
  • 3/4 cup granulated sugar
  • 1/4 cup butter OR margarine, melted
  • 1 large egg
  • 1 teaspoon almond extract
  • 3/4 cup all-purpose flour
  • 1/3 cup sliced almonds
  • Granulated sugar
  • Sliced almonds for garnish, optional

Instructions:

  1. Drain maraschino cherries. Pat dry with paper towels to remove excess moisture. Set aside.
  2. Drain pears and chop fine. Put chopped pears on paper towels to remove excess moisture. Set aside.
  3. Combine 3/4 cup sugar, butter, egg and almond extract in a mixing bowl; beat with an electric mixer until smooth.
  4. Stir in flour; mix well. Fold in pears and 1/3 cup almonds. Spoon about 1 tablespoon batter into 24 paper-lined miniature muffin cups.
  5. Sprinkle with sugar. Place a maraschino cherry on top of each muffin.
  6. Bake at 375°F. for 25 to 27 minutes, or until light golden brown on the edges. Let cool for 5 minutes in pans.
  7. Remove to wire racks to cool completely. Garnish each with a sliced almond, if desired. Store in a single layer in an airtight container. 

This recipe originally aired in the February 2007 issue of Heart of the Home.

More from this issue:

More from Capper's Farmer: