lovin' from the oven

It's one of those low key Valentine's days around our house. We're currently on the Budget Plan (see: recession), so no fancy dinners or expensive chocolates. Which is fine. It's been a long and busy week, and honestly, the idea of laying low around the house, making a fire and playing board games sounds so much more love-ly to me today.

But I didn't want to let the day pass completely unrecognized, so I whipped up a batch of these streusel muffins this morning. They are pink, see? Get it? Valentines = pink/red stuff?

Yeah, I don't get why either, but never mind.

These are quick, yummy, super-moist muffins. And if your sweethearts are anything like mine, they will ask for seconds. And because it's Valentine's Day, you will give them seconds, and a kiss on the cheek, and tell them you love them.

May you be surrounded by love today.

Cherry Streusel Muffins
serves 12

2 cups frozen unsweetened tart cherries
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1/2 t. vanilla
1 t. almond extract
1/2 cup milk
2 cups flour
2 t. baking powder
1/2 t. salt

streusel topping:

1/3 cup flour
3 T. packed brown sugar
3 T. cold unsalted butter

Preheat oven to 375. Grease muffin tin or line with paper liners.
Place frozen cherries in food processor and process until coarsely chopped. Set aside.
Cream butter and sugar until fluffy. Add eggs, vanilla, almond and milk and beat until smooth. Sift together flour, baking powder and salt, and add slowly to butter mixture. Do not overmix. Fold in chopped cherries.
Divide batter evenly among 12 muffin tins. ( ed note: I actually got batter for more like 14 muffins.) Sprinkle with streusel topping. Bake 25-30 minutes, until golden brown and firm. Cool in pan 10 minutes.

to make streusel:

combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over muffins.