2 c. flour
1/2 tsp. salt
1/4 tsp. baking soda
1 c. sugar
1/2 c. soft butter (1 stick)
2 eggs
1 1/2 c. pitted cherries, halved (can use canned cherries, but drain very well)
3/4 c. sour cream
1 tsp. almond extract
1 tsp. vanilla extract
1/2 c. toasted almonds, chopped
1 tsp. grated lemon or orange rind (opt.)

Cream butter with sugar until fluffy and creamy. Beat eggs and extracts; mix in sour cream. Combine dry ingredients and fold into creamed mixture. Add nuts, cherries and grated rind. Scoop into greased or paper lined muffin tins and sprinkle tops with sugar.

Bake at 375 degrees for about 20 minutes. Remove from pan and serve.

Plums or apricots may be substituted for cherries. Plums and hazelnuts make a good combination.