Friday, May 31, 2013

Cherry Almond Muffins

What do you do with a few leftover cherries that are about to go bad? You make muffins obviously, at least if you are me. I just had one of these for breakfast and they didn't disappoint. I like that you are getting some fruit, whole grains and protein all in one muffin.


Knead to Cook

Cherry Almond Muffins slightly adapted from Knead to Cook

3/4 cup of Greek yogurt
1/3 cup of maple syrup
1/4 cup of sugar
3 room temperature eggs
1 teaspoon of vanilla extract
1.5 cups of whole wheat flour 
2 teaspoons of baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup of unsweetened applesauce 
1 3/4 cup of pitted, chopped (roughly) fresh cherries
1/4 cup of toasted slivered or sliced almonds.
Preheat your oven to 350 degrees.  Spray your muffin pan with baking spray.  Set aside.
In your stand mixer, paddle attached, blend the yogurt, syrup, sugar. eggs and vanilla.  In a separate bowl, sift flour, powder, cinnamon and salt.  Then add to your wet mixture and blend.  Add the applesauce and blend again.  By hand, mix in most of the cherries and almonds. Bake for 22 minutes or until a toothpick inserted comes out clean.

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