1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
2 eggs, beaten
2 teaspoons white sugar
1 cup butter, softened
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup chopped cherries
1 cup chopped almonds
In a medium bowl, mix the flour, baking powder, baking soda, and salt. Make a well in the center, and pour in the milk, eggs, sugar and butter. Mix briefly. Spread the mixture onto ungreased muffin cups.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean. Let cool and freeze in refrigerator.
In a small bowl, mix together lemon juice and vanilla extract. Beat eggs into flour mixture. Check to make sure there are no lumps. Stir in cherries and almonds. Frost muffins, cover and refrigerate 4 hours or overnight before serving.