Cherry Almond Muffins

1 cup granulated sugar
1/2 cup butter or margarine softened
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped almonds
1 jar maraschino cherries chopped and drained

In large bowl cream sugar and butter, Add eggs, one at a time, beating well after each addition. Blend in almond extract.

Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in the almonds and cherries. Pour into greased muffin tins or paper-lined tins. Bake at 350 degrees F for 25 to 30 minutes or until a wooden pick comes out clean.