Grain Free Cherry Muffins
Real vanilla extract and a light and fluffy cassava/almond flour mix make this Grain Free Cherry Muffins just as perfect for sharing with company as they are for indulging your morning routine.
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Servings: 12
Ingredients
For the Sauced Cherries
- 1 cup cherries, pitted and halved or quartered
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon brown sugar
- dash salt
For the Dry Grain Free Cherry Muffin Ingredients
- 1 cup cassava flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup brown sugar
- 1/4 cup white sugar
For the Wet Ingredients
- 1 egg, room temperature
- 1/2 cup milk
- 2 teaspoons real vanilla extract
- 1/2 cup butter, softened
Instructions
- Preheat oven to 400 degrees F.
- Stir all of the cherry sauce ingredients together in a small bowl and set aside.
- Sift the cassava flour, almond flour, baking powder and baking soda together in a large bowl.
- Add the white and brown sugar, and whisk until well-combined.
- Pour all of the wet ingredients together in a small bowl. Stir briskly until combined.
- Pour the wet ingredients and the sauced cherry pieces into the dry ingredients. Whisk until well-combined.
- Line a 12-piece muffin pan with muffin liners. Or, grease the pan well with butter or oil.
- Divide the batter equally among each muffin tin.
- Bake for 18 minutes, or until a toothpick inserted into the muffins comes back clean.
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