Monday, June 18, 2012

Delicious Whole Wheat Cherry Almond Muffins (w/ a fat free option)



It's almost summertime and that means fresh fruit! Watermelon, strawberries, and cherries, oh my! And with only strawberries in season locally, we're not ones to pass by the abundance of fresh fruit coming in from warmer climates, especially when we can find organic. :)



Today's recipe was inspired by Jackie at Loving My Domestic Life (love that she uses ingredients similar to those that we use). These muffins are a healthy and delicious way to incorporate some of the season's abundance into your baking. Enjoy!



Whole Wheat Cherry Almond Muffins
makes 12 muffins

2 c. whole wheat pastry flour
1/3 c. sugar (we recommend organic or Rapadura)
2 t. aluminum free baking powder
1/2 t. sea salt
1/4 c. melted butter or coconut oil
3/4 c. milk (organic or raw if you have it)
1 egg, slightly beaten
1.5 t. real almond extract
1 - 1.5 c. fresh organic cherries, pitted and chopped
Sliced almonds for topping

Preheat oven to 400F and either lightly grease muffin tin (we like to use coconut oil) or line muffin pan with paper baking cups. Measure dry ingredients (except almonds) into a large mixing bowl and stir together with a whisk. In a separate bowl, combine milk, almond extract, and egg. Slowly whisk melted butter or coconut oil into the milk mixture; gently fold in the cherries.

Add wet ingredients to dry ingredients, stirring only until moistened - don't over mix your muffins! Fill muffin cups 2/3 full, then generously sprinkle almonds on top of batter. Bake muffins for about 15 - 20 minutes until lightly browned (ours took 17 minutes); check with a toothpick to be sure they're done. Cool a bit in the pan before removing muffins to wire rack.

**Fat-free option: Simply leave out the melted butter or coconut oil! While putting these into the oven this time, we discovered that we'd neglected to add the butter we'd melted (the saucepan was right there on the stove). What could we do but go ahead and bake them? We were pleasantly surprised at how wonderfully these turned out despite the lack of a fat; not that we're promoters of a low-fat diet (on the contrary, we believe healthy fats are not only beneficial, but necessary to wellness).

Bon appetit!

~Lisa

Visit our Muffin Monday page for more deliciously healthy muffin inspiration!

I hope your visit to Dole Valley has been a blessing and encouragement--thanks for joining us on our journey! To follow or subscribe, look to the upper right. :)

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Simple Lives Thursday
Far Above Rubies
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Hearth & Soul Tuesday Blog Hop

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Miz Helen’s Country Cottage

7 comments:

  1. Gosh! They are almost too pretty to eat, but I would eat them :)

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  2. These sound delicious! Thanks for the recipe.

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  3. Wow, Lisa! Another delicious recipe. My mouth is watering already. :) Thanks for sharing.
    Hope you're having a blessed week.

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  4. Cherries are on sale this week at our local grocer. Can't wait to try these. (I will add the coconut oil)
    Paige
    http://titus2eight.blogspot.com/2012/06/teaching-biblical-womanhood-to-our.html

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  5. Oh, these look fantastic. I will eb pinning them for use very soon. Found you through he Whole foods blog carnival, thanks!

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  6. Hi Lisa,
    I just love the wonderful surprise in the middle of this muffin, it looks delicious! Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  7. Your muffins look gorgeous and sound so delicious. I love the cherries and almonds together; it is like they made for each other! It is also so interesting that these muffins can be made with or without the fat.

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Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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