For some reason, Valentine’s day always means cherry flavored everything. I’m a big fan of the fake-tasting cherry chip boxed cake mix, though I don’t really like to admit it. I took the idea of a cherry cupcake and ran with it, all the way to a real-cherry-tasting muffin.
This recipe uses flax in place of eggs. Before I ever worked with flax, I found it incredibly intimidating. It was always one of those weird hippie ingredients that popped up in the strangest places, not something your grandma taught you to bake with. On a whim, I bought a bunch of random ingredients I’d never worked with– ground flax, chia seeds, coconut oil, barley– and decided I’d figure out what to do with them later. The same barley is still sitting in my cupboard, but the others have become regular staples in my cooking (if anyone knows a good recipe using barley, send it my way!).
But on to these muffins! Sweet plump cherries, a hint of almond, and the nuttiness of flax in a soft, fluffy muffin. These come together pretty quickly and, if your panty is anything like mine, uses ingredients you probably already have on hand… unless you’re still afraid of flax, in which case: hurry up and try it already.
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