1/2 c. butter, at room temperature
1 c. sugar
2 large eggs
1 t. vanilla
2 t. baking powder
1/4 t. salt
2 1/2 c. chopped sweet cherries (frozen)
2 c. all purpose flour
1 c. vanilla (or plain) yogurt
1 t. nutmeg

Heat oven to 375. Grease 12 muffin cups, including area between cups. In a medium sized bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Add the vanilla, baking powder and salt. Then add the cherries. Mix in half the flour, alternating with the yogurt, until completely mixed. In a small bowl mix together 1/4 c. brown sugar

1 c. sliced almonds
1/4 - 1/2 t. nutmeg

Scoop batter into muffin tins, filling half way. Sprinkle on almond mixture. Bake for 25-30 minutes or until golden brown. Let cool 30 minutes before removing from pan.