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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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Course:
Breakfast/Dessert
Cuisine:
American
Keyword:
cherry muffins, gluten free cherry muffins, gluten free muffins, grain free cherry muffins, grain free muffins
Prep Time:
15
minutes
Cook Time:
18
minutes
Servings:
12
Author:
Lyn Corinne Liner | A Sprinkling of Cayenne
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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