Recipe by Brynie Greisman

Cherry Muffins

Print
add or remove this to/from your favorites
Parve Parve
Easy Easy
12 Servings
Allergens
40 Minutes
Diets

No Diets specified

Cherries have a long association with America’s first president, George Washington, who supposedly cut down a cherry tree and could not tell a lie. While working on this recipe, I was reminded of our eighth grade YOB graduation trip (yes, it was many years ago!) to Washington D.C., where thousands of cherry blossoms bloom each spring — a most incredible sight. These pink-tinged muffins are a special treat for dessert or with a cup of tea.

Ingredients

Main ingredients

  • 2 cups Glicks Flour

  • 4 teaspoons Haddar Baking Powder

  • 1/2 cup sliced or chopped almonds (sliced is preferable), divided

  • 1/2 cup wheat germ

  • 1 teaspoon salt

  • 1–2 teaspoons coarsely grated orange rind, or to taste

  • 2 eggs

Directions

Prepare the Muffins

1.

Combine flour, baking powder, half of the almonds, wheat germ, salt, and orange rind in a large bowl, and mix thoroughly.

2.

Whisk eggs, sugar, almond extract, oil, and soy milk until well blended.

3.

Add to flour mixture and stir just until combined. (If mixture appears too dry or stiff, add a small amount of soy milk.)

4.

Add cherries and blend together quickly.

5.

Spoon into muffin tins.

6.

Sprinkle remainder of almonds on top of muffins.

7.

Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 22–25 minutes or until they just begin to brown on top.

Tips:

If you have sliced almonds, chop 1/4 cup for the muffin batter and leave the remaining 1/4 cup as is to sprinkle on top.

Notes:

These muffins freeze well.
Cherry Muffins

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments