Art by the Creek

Note: This is a pretty involved recipe, lots of steps, ingredients and dirty dishes. The result is worth it.
Preheat oven to 400*. Line or grease 18 mini muffin cups.

Ingredients

Streusel

1/3 cup flour
1/4 cup sugar
1/4 tsp. cinnamon
1/8 tsp. salt
1/4 cup almond paste
1/4 tsp. almond extract
2 1/2 tbs. unsalted butter, cold

Muffins

1 cup flour
3 tsp. baking powder
1/8 tsp. salt
1 cup cherries, coursely chopped
3 tbs. unsalted butter, room temp.
1/3 cup sugar
1 egg
1/2 tsp. vanilla
1/4 cup milk

Glaze

1/2 cup confectioners sugar
1/4 cup (approx.) amaretto
sliced almonds

Preparation

Streusel: in a small bowl, combine flour, sugar, cinnamon and salt. Crumble in almond paste and add almond extract. Add butter and blend very well. Set aside.

Muffins: in a separate bowl, combine chopped cherries with 1 tbs. flour. Toss to coat. Set aside.

In yet another separate bowl (sorry), combine flour, baking powder and salt. Set aside.

With your standing mixer with the paddle attachment, cream butter and sugar until light and fluffy. Add egg and vanilla. Beat at medium speed for 3 minutes. Add dry ingredients in thirds alternately with milk (starting and ending with dry ingredients). Stir just long enough to combine after each addition. Carefully fold in cherries until well blended.

Spoon batter into prepared tins, about 2/3 full. Top batter with reserved streusel. Bake about 10 minutes, until tester comes out clean and tops are well browned. Remove to rack to cool.

Glaze: combine confectioner’s sugar with enough amaretto to create a pourable glaze. Top cooled muffins with glaze and finish with almond slices.

Preheat oven to 375*. Grease or line mini-muffin cups.

Ingredients

3/4 cup flour
1/4 cup sugar
1/2 cup mini chocolate chips
1/2 cup caramel bits-chopped to the size of mini chips
1/2 cup pecans, chopped
1 tsp. baking powder
1/4 tsp. salt
1/2 egg (1 liquid oz.)
1/4 cup milk (2 liquid oz.)
1 oz. oil
1 tsp. vanilla

Preparation

Combine all dry ingredients. Set aside. Combine wet ingredients. Add to dry ingredients and stir until just combined. Spoon into prepared muffin cups. Bake 8-10 minutes until lightly browned. Remove to rack to cool.

Makes about 15 small muffins. Recipe can be doubled to avoid halving that egg. I have a handy little measured shot glass that works great for small liquid quantities.

Preheat oven to 375*. Grease mini-muffin tins or line with paper muffin cups.

Ingredients

1 1/4 cup all purpose flour
1 1/4 cup wheat bran
3/4 cup packed brown sugar
1 tbs. baking powder
1 tsp. baking soda
1/4 tsp. cinnnamon
1/4 tsp. salt
1 cup chopped apricots
1 cup yogurt
1/4 cup vegetable oil
1 egg
1 1/2 tsp. vanilla

Preparation

Blend yogurt, oil, egg and vanilla. Set aside. In a separate bowl, combine remaining ingredients. Add wet ingredients and stir until just combined. Do not overmix. Spoon into prepared muffin cups. Bake approximately 8-10 minutes, or until lightly browned. Remove to rack to cool.