1 and 1/2 cups self-rising flour
1/2 cup milk
1/4 cup oil
1 teaspoon almond extract
1/2 cup sugar
1 cup fresh sour cherries
1 cup sliced almonds (divided)
- Preheat oven to 400 degrees F. In a large bowl, combine the flour, sugar, milk, oil, egg and almond extract. Next, fold in the cherries and half of the almonds.
- Spoon the batter into well-greased muffin tins. Fill the cups 2/3 full and top with the remaining almond slices (and a pinch of sugar, too if you like!)
- Bake for 20 to 25 min.
- Serve piping hot with a side of cherries and a big ole slab of butter.