Cherry Almond Muffins

1 3/4 c. flour

1/2 c. plus 1T. sugar

1/2 t. baking powder

1/2 t. baking soda

1/4 t. salt

1/2 c. cold butter

1 egg

3/4 c. sour cream

1t. almond extract

Topping

1/3 c. flour

2T. sugar

2T. cold butter

1/3 c. chopped sliced almonds

Filling

8oz. cream cheese

1 egg

1/2 t. vanilla

3/4 c. cherry preserves

In a bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter, till it resembles coarse crumbs. Beat egg, vanilla and sour cream in another bowl till smooth. Add to dry ingredients and mix just till combined.

In another bowl combine topping ingredients, set aside.

In a mixer beat filling ingredients till smooth, set aside.

In muffin pan place paper liners, you may grease them instead though. Put in 1/2 of the batter, top with 1T. of the cream cheese filling, and 11/2 t. of the cherry preserves. Top with more batter. sprinkle with topping. Repeat with remaining muffins. Bake at 350 for 20min. Cool 5 min. before removing from pan.

Yields: 12 muffins