Did you see all the latest awesome muffin posts on Have Cake, Will Travel? Celine has been baking mountains of them. Since I am not able to sneak into her house and steal some, I decided I needed to bake some muffins myself. I like baking muffins so much because it is really hard to screw them up once you figured out the ratio of the ingredients. Another thing I like about muffins is that they come in a perfect serving size and that you can freeze them so easily to have some snacks waiting for you in the freezer all the time.
This week spring clearly won over winter, we have had an abundance of sun and I felt so confident about the weather that I went out with my winter jacket on but without a shawl. Yeah, I like taking risks. While walking around I dreamt about picking fresh cherries from a tree but that won’t happen before July or August. Fortunately you can find last year’s cherries everywhere:
home preserved with lots of love and stored in a huge dark and chilly cellar in glass jars on the supermarket shelves. I don’t know about your country, but here most store bought cherries are sour cherries. In these muffins the sour and juicy fruits go so well with warm spices like cinnamon and with a sweet and crunchy sugar topping.
Crispy Cherry Muffins (makes 12)
80 g (6 tablespoons) refined, non-hydrogenated coconut oil, melted
100 g (1/2 cup) sugar
360 ml ( 1 1/2 cups) vanilla soy milk
300 g (2 1/2 cups) flour (I used half whole wheat and half all-purpose flour)
2 tablespoons ground flax seed
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon salt
150 g (1 cup) drained canned sour cherries
25 g (2 tablespoons) brown sugar for sprinkling
Preheat oven to 180°C (350°F) Grease your muffin tins or like with muffin liners.
In a bowl combine oil, sugars, and soy milk. Whisk until well mixed.
In another bowl mix flour, baking powder, cinnamon, cardamom and salt. Pour Wet ingredients into dry and mix well. Fold in cherries. Pour into prepared pans and lightly sprinkle with brown sugar. Bake for 25 minutes. Let cool for five minutes. Remove from pan and let cook on a rack.