Cherry pie muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the muffins:
1 egg
1/2 c. coconut oil
1/4 c. honey
1/2 tsp. baking powder
3/4 c. whole wheat flour
1/2 tsp. salt
1/4 c. almond milk
2 c. fresh cherries, pitted & halved
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For the streusel:
1/4 c. almond flour
2 T. Coach’s Oats
2 T. powdered sugar
1/2 T. honey
1 T. coconut oil
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For the latticed drizzle:
1/2 c. powdered sugar
1/2 tsp. almond extract
1-3 T. milk
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Directions: |
Directions:In a large bowl. beat together all muffin ingredients until well mixed. (If you are baking at low altitudes, increase the baking powder by 1/2 tsp.) Spoon mixed batter into a muffin tin prepared with cupcake wrappers. In a medium bowl, use a fork to combine all ingredients until a coarse crumb results. Sprinkle the streusel over the batter in each muffin tin (about 1-1 1/2 tsp. per each), then bake in an oven preheated to 350 degrees for 18-22 minutes, or until the center of the muffins bounce back to the touch. Remove from the oven and allow to cool. |
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Personal
Notes: |
Personal
Notes: Sweet and hearty, with a tender body and flaky almond-scented streusel topping. The addition of almond milk and coconut oil makes these muffins particularly flavorful. Fresh cherries are a must when making these muffins. I suppose dried cherries, or cherry pie filling could work if they absolutely must, but the soft and pure flavor of fresh cherries in these muffins is unrivaled. Worth every gad-blum cherry you’ll pit before stirring together the batter.
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