Cherry Almond Muffins

2 3/4 C. flour

1 t. soda

1/2 t. salt

8 T. butter, room temperature

1 1/2 C. sugar

4 eggs

1 t. almond extract

1 1/2 C. sour cream

1 1/2 C. sour cherries

Preheat oven to 400° F. Grease muffin tin cups.

Combine flour, soda and salt in a bowl; mix well. In a mixer bowl, cream butter and sugar well. Add eggs, almond extract and sour cream. Add dry ingredients; mix until moistened, over mixing will make muffins tough. Fold in cherries. Fill muffin cups with batter.

Bake 20 to 25 minutes, or until toothpick comes out clean and tops are golden brown.

Makes 12 - 14 muffins.