I was in the mood to make muffins this morning for breakfast. I found this recipe in the Taste of Home's Cooking for 2, Spring 2007 issue. These muffins were a great way to start the day.
Cherry White Chocolate Chip Muffins
1 cup all-purpose flour 1/3 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 egg 1/3 cup fat free milk 1/4 cup canola oil 1 teaspoon almond extract 1/2 cup halved maraschino cherries 1/2 cup white chocolate chip morsels
In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in the cherries and chips. Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Best if served warm.