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]?

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 3 people

Course: Dessert

Cuisine: French

Calories: 980

Ingredients Equipment Method Video

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

Equipment

1 oven
1 separate bowl

Method

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!