Cherry Almond Muffins

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INGREDIENTS

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • ¼ teaspoon salt

  • ½ cup (1 stick) unsalted butter, melted

  • 1 cup sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 cup whole milk or heavy cream

  • ¼ cup plain full-fat Greek yogurt

  • 1 ½ cups cherries, pitted and coarsely chopped

  • ½ cup Mariani Sliced Almonds.

INSTRUCTIONS

  1. Preheat the oven to 400 degrees and line a cupcake tin with liners. 

  2. In a large bowl, whisk the flour, baking powder, and salt.  Set aside.

  3. In a separate bowl, whisk together the melted butter, sugar, eggs, vanilla extract, milk, and yogurt.

  4. Pour the wet ingredients into the dry ingredients and whisk until combined.  Fold in the cherries and almonds.

  5. Spoon the batter into the prepared muffin tin, filling the liners all the way to the top.  Bake for 20-24 minutes, then allow to cool for at least 10 minutes before serving.

Shaved Root Vegetable Salad

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INGREDIENTS

  • 4 beets

  • 3 large carrots

  • 2 radishes

  • 2 tablespoons lemon juice

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

  • ¼ cup Mariani Sliced Almonds

  • 2 tablespoons fresh mint leaves, chopped

INSTRUCTIONS:

  1. Use a mandolin to thinly slice the beets, carrots, and radishes.

  2. Add the sliced almonds to a small skillet over medium heat. Toss over heat for 3-4 minutes, until lightly browned.

  3. Add the beets, carrots, and radishes to a large bowl. Add the lemon juice, olive oil, salt, and pepper and toss to coat the vegetables. Top with the toasted almonds and chopped mint leaves.