Ooooooh, doesn't the name of these muffins just make you want to scarf down a whole batch? I finally got my hands on a library copy of Vegan Diner: Classic Comfort Food for the Body and Soul by Julie Hasson and am super excited because this type of food is right up my alley. It's a beautiful, fall, Saturday morning and baking a dozen muffins is just what I need to ground myself after a busy week. Flipping through the book I became really excited. If I can get my act together, I hope to be able to try more than a few recipes before it has to go back.
Okay, now on to the muffins. I followed the recipe faithfully except for one small variation which I think works. There were no dried cherries in the pantry but I did have a jar of maraschino cherries left over from when I made those beautiful chocolate-cherry cookies from Color Me Vegan in the summer. I chopped the maraschino cherries in half and also added one on top of each muffin - don't they look adorable? The smell of the almond extract while baking is divine! The almond-cherry combination is yummy. I think the muffins were quite good, maybe they need a little more fruit to jazz them up but they were moist and quite dense.