Cherry Almond Muffins

1. 1

   Preheat oven to 350u00b0F

2. 2

   Lightly spray muffin tins with cooking spray. (You can also use liners but the direct contact with the pan gives the exterior a crisper exterior.)

3. 3

   In a large bowl combine the flour, Splenda, sugar, cinnamon, baking powder and baking soda.

4. 4

   In a medium bowl, beat egg whites until they are well-frothed but not stiff. If you have meringue, you've gone to far. Add the yogurt and almond extract and beat a few more seconds.

5. 5

   Add the liquid mixture to the dry ingredients, mix until just combined. Over mixing will result in some tough puck-like muffins. Gently fold in the cherries and almonds.

6. 6

   Fill muffin cups two-thirds full and bake for 18-20 minutes. A toothpick inserted in the center of a muffin should come out clean.

7. 7

   Serve warm. I like mine with Brummel and Brown spread.

8. 8

   Enjoy!

No nutritional information available.

No additional tips available.