life is a muffin full of cherry.

I am always on the lookout for special treats to put in the boys' lunch. A twist, something new, and in this case a muffin with a surprise inside.

When I saw these little gems in Martha Stewart's July magazine, I knew I had to give them a try. Any kids would think how cool, when they saw a cherry---stem included---baked right into the middle of a mini muffin.

In fact, I baked this lunch-worthy muffin at a recent brunch that I made for extended family. I loosened these little 'cherry envelopes' and then served them right in their muffin tin. Everyone was delighted; the cherry gave a surprising and sweet burst in the middle of an almond-meal muffin.

Cherry Almond Mini Muffins
Makes 24.

1 1/4 sticks butter
1 cup flour
1 1/4 cup finely ground almonds
1 cup sugar
1 tsp coarse salt
5 large egg whites
4 tsp cherry brandy
24 stemmed cherries

Preheat oven to 400. Butter and flour muffin tin. Melt 1 1 /4 sticks (10 T) butter in skillet over medium high; when sputtering, lower heat, swirling, until butter just begins to brown. Off heat; skim off foam. Mix flour, almonds, sugar and salt in bowl. Whisk in egg whites. Add brandy and butter (pour in all but the brown residue) and blend. Put 1 T batter in each muffin cup, press cherry into each and top with enough batter to cover. Back 12-15 minutes. Let cool slightly; loosen in molds and serve.