Brown Butter Cherry Almond Muffins

• 3 Tablespoons Butter, Browned
• 1 cup Whole Wheat Pastry Flour
• 1/2 cups All-purpose Flour
• 1/3 cups Granulated Sugar
• 2 Tablespoons Cornstarch
• 2 teaspoons Baking Powder
• 3/4 teaspoons Cinnamon
• 1/2 teaspoons Kosher Salt
• 1/4 cups Slivered Almonds, Toasted
• 4 Tablespoons Plain, Non-fat Greek Yogurt
• 3/4 cups Low-fat Buttermilk
• 1 whole Egg
• 3/4 teaspoons Almond Extract
• 1 cup Cherries, Pitted And Chopped

1. Preheat the oven to 375u0b0F and spray a 12-cup muffin tin with cooking spray or line with muffin liners.
2. In a small saucepan over medium heat, melt the butter. Once the butter is melted, start whisking it until foam forms. Continue whisking until the butter starts to brown and smell nutty. Remove the browned butter from the heat and let it cool.
3. In a large bowl, whisk together the flours, sugar, cornstarch, baking powder, cinnamon, salt, and toasted slivered almonds.
4. In a smaller bowl, whisk together the Greek yogurt, buttermilk, egg, cooled brown butter, and almond extract.
5. Fold the wet ingredients into the dry until almost combined. Add in the chopped cherries and fold in just until combined.
6. Using an ice cream scoop or spoon, scoop the batter into the muffin cups until they are about 3/4 full. Place the muffins in the oven on the middle rack and bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool on a wire rack before serving.
8. Note: If you plan on freezing the muffins, cool them completely, then wrap them individually in plastic wrap and place them in a freezer bag.

butter, whole wheat pastry flour, allpurpose, sugar, cornstarch, baking powder, cinnamon, kosher salt, ubc, yogurt, ube, egg, cherries

Taken from tastykitchen.com/recipes/breads/brown-butter-cherry-almond-muffins/ (may not work)