Washington House Inn Cherry Muffins

• 1 (1 lb) can tart pie cherries or 1 lb frozen tart pie cherries (if frozen, partially thawed)
• 2 teaspoons almond extract, divided
• 2 1/2 cups flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon nutmeg
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 cup chopped walnuts
• sugar, for sprinkling

1. Put cherries (juice and all) in a bowl.
2. Add 1 t almond extract.
3. Let stand 12- 24 hours in refrigerator.
4. Sift flour, sugar, baking powder, salt and nutmeg together.
5. Add cherries (well thawed by now), and mix well to coat the fruit.
6. Beat eggs in a small bowl.
7. Add milk, butter, and additional 1 t almond extract to the rest.
8. Stir until blended.
9. Add nuts.
10. Fill paper lined muffin tins 2/3 full.
11. Sprinkle tops lightly with sugar.
12. bake at 400 degrees for 22- 25 minutes.

tart pie cherries, almond, flour, sugar, baking powder, salt, milk, nutmeg, butter, eggs, walnuts, sugar

Taken from www.food.com/recipe/washington-house-inn-cherry-muffins-56727 (may not work)