sour cherry flax muffins
This blog post is dedicated to one of my fellow ‘blog-mates’ Kathryn. She writes one of the loveliest of food blogs called London Bakes and was a big inspiration for me when I first started out here on the blogsphere. I’ve already featured her blog on here before in my Valentine’s Blog Love Post, but here I am again mentioning her because one of her recent recipe posts inspired me to bake!Kathryn’s recipe for Blueberry Almond Muffins made me crave a muffin so badly that I took the ingredients I had in my kitchen, packed them up and took them to the cabin. I whipped up a batch of these in the peaceful early hours at the lake…it was perfect! I did make some substitutions, but not because I don’t think her recipe sounded brilliant, but because I didn’t have some [is this starting to sound familiar]?
Equipment
- 1 oven
- 1 separate bowl
Ingredients
- 2/3 cup ground stevia powder
- 1 tsp pure vanilla extract
- 1 medium egg
- 2/3 cup + 1 tbsp 0% plain greek yogurt
- 1/3 cup + 1 tbsp extra virgin olive oil
- 2 cups less 1 tbsp whole wheat flour
- 1 tsp baking powder
- 1 cup ground almonds/almond meal
- 1 + 1/2 cups pitted fresh sour cherries
Instructions
- Preheat oven to 350F and line a muffin tin with paper cups.
- In a medium sized bowl, mix together the stevia, vanilla, egg, yogurt and oil.
- In a separate bowl, whisk the whole wheat flour, baking powder and ground flax.
- Gently fold the wet ingredients into the dry ingredients.
- At the end, fold in the sour cherries until incorporated.
- The batter will be a little lumpy and crumbly, but not over-dry.
- Scoop into muffin cups and bake for 20-25 minutes.
- Let cool slightly on baking rack before eating.
- Enjoy!