Ingredients
1 2/3 cup flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup lowfat buttermilk
2 eggs
4 Tbsp unsalted butter
1 tsp almond extract
1/2 cup brown sugar
1 1/4 cup cherries -- pitted
1/4 cup sugar
1/4 cup amaretto
Preheat the oven to 375, Coat muffin tin with nonstick cooking spray.
Mix together dry ingredients. Set aside.
Whisk the buttermilk, eggs, butter and almond extract together; whisk in brown sugar. Add flour mixture and stir to combine. Fold in the cherries. Spoon into prepared muffin tins.
Bake for 20-22 minutes, cool in pan. (Note: Cooling in the pan will allow muffins to reabsorb the juices that the cherries release.)
Glaze: In a small saucepan combine sugar and amaretto over med heat, stirring constantly til sugar is dissolved, bring to a boil, reduce heat to low, simmer until a syrup forms-brush over cold muffins.
