Dried Cherry, Almond & Poppy Seed Muffins

I knew I wanted to bake some muffins this morning, but I couldn't decide between Cherry Almond or Almond Poppy Seed.  So, what would any ingenious baker do?  Combine them both of course! These muffins are so moist and yummy, you can't eat just one.

Ingredients:

6 tablespoons orange juice
3/4 cup dried tart cherries (about 4 ounces)
1 cup plus 2 tablespoons all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 7-ounce package almond paste, crumbled
6 tablespoons (3/4 stick) unsalted butter, melted, hot
3 large eggs
2 tablespoons poppy seeds

Position rack in center of oven and preheat to 375°F. Line 12 muffin cups. 

Bring juice to simmer in small saucepan. Remove from heat. Add cherries; let stand until softened, about 10 minutes.

Mix flour, sugar, baking powder and salt in medium bowl. Using electric mixer, beat almond paste and melted butter in large bowl until well blended (mixture will still have some small pieces of almond paste). Add eggs 1 at a time, beating well after each addition. Mix in cherry mixture and orange peel. Add flour mixture and mix just until blended.

Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean but slightly moist to touch, about 20 minutes. Serve warm.

Recipe adapted from epicurious.