Cherry Almond Flax Muffins
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Cook time: 
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Serves: 12
 
Ingredients
  • ¾ c unsweetened almond milk
  • ⅓ c dried cherries or cherry flavored cranberries
  • 1 ½ tbsp ground flax
  • ¼ c water
  • ½ c sugar
  • ½ c unsweetened applesauce
  • 2 tsp almond extract or almond emulsion
  • 1 ¾ tsp baking soda
  • 1 ½ c white whole wheat flour (whole wheat pastry, all purpose, or a gluten-free blend will work)
Instructions
  1. Preheat oven to 350° and prepare a muffin tin with liners-- I recommend a spritz of nonstick spray when making low fat/no fat muffins.
  2. Combine milk and cherries and either slowly heat on the stove until boiling or microwave for 3 minutes, stirring after 1 minute. Watch the mixture carefully to ensure it does not overflow. The milk should take on a slight pink/purple hue. Cover and let rest while you continue.
  3. Combine sugar, applesauce, almond extract, flax, and water until thoroughly mixed.
  4. Whisk together baking soda and flour.
  5. Pour the dry mixture into the wet and top with the cherry milk. Stir by hand until just combined.
  6. Spoon into prepared muffin tin. You may notice air bubbles starting to form.
  7. Bake for approximately 15 minutes, until a toothpick inserted into a center muffin comes out clean.
Notes
If you're not ready to try flax, you can sub out the flax and ¼ c water for a large egg and splash of water.
Nutrition Information
Calories: 110 Fat: <1g Carbohydrates: 23g Fiber: 2g Protein: 2g
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/01/30/cherry-almond-flax-muffins/