Instructions

1. Cream butter and sugar together in a large bowl. Add eggs, mixing well.
2. In a medium bowl combine flour, baking powder, salt and soda. Add extracts to milk. Alternately add milk then flour to creamed mixture and mix well. Fold cherries into batter. (Save a few of the cherries for the last bit of batter, there never seem to be any left.)
3. Yield: 20 muffins
4. Spoon into paper lined muffin cups and bake for 15 to 20 minutes or until golden. If you like sprinkle a little raw sugar on top prior to baking.
5. Preheat oven to 400 degrees.