Ingredients
- 1 egg
- 1/2 c. milk
- 1/4 c. vegetable oil
- 1 5 oz. container vanilla Greek yogurt
- 1 1/2 c. flour
- 1/2 c. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. almond extract
- 1/3 c. sliced almonds
- 1 c. frozen pitted cherries
- 2 Tbsp. butter
- 1/4 c. granulated sugar
- 3 Tbsp c. fat free half & half
- 1/4 tsp. almond extract
- 1/2 c. powdered sugar
Instructions
Muffins
- Beat egg; stir in milk, oil, and yogurt.
- Mix in remaining ingredients until flour is moistened. Batter should be lumpy.
- Grease and fill 6 jumbo muffin cups 1/2 - 2/3 full.
- Bake at 400 degrees 20-25 minutes or until golden brown.
Glaze
- Combine butter, sugar, half & half, and almond extract in a medium saucepan.
- Heat over medium heat, stirring, until mixture comes to a full boil. Boil 1 minute, stirring constantly, then remove from heat.
- Let stand 2-3 minutes to cool slightly. Gradually add powdered sugar until mixture is thickened but still pourable.
- Pour over muffins to glaze; top with additional sliced almonds (optional).