Light, fluffy fresh cherry muffins. These little beauties make awesome lunchbox snacks, afternoon pick me ups and after school nibbles. Sweet and delicious :)
Course: Baking
Cuisine: Clean Eating
Keyword: cherry muffins
Servings: 12muffins
Author: Stephanie
Ingredients
3Large Eggs
1½CupsFlourEinkorn, Buckwheat, Wholemeal
¾CupButterSoftened
¼CupMaple Syrup
¾CupFresh Cherries Pitted, halved
1½tspBaking Powder
1tspAlmond extract
Instructions
Heat your oven to 190°
Line a muffin tin with 12 muffin cases
In a large bowl, add the butter and maple syrup and fully combine until the mixture is fluffy and light
Whisk in the eggs one at a time and combine lightly. Add the almond extract and combine
Add the flour and baking powder and combine gently until just mixed, making sure you don't 'over mix' it
Fold in the halved and pitted cherries, keeping a handful out to place on top of the muffins
Divide the mixture evenly between the muffin cases, adding a couple of cherry halves to the top of each and bake for 12-15 minutes, until a skewer inserted into the middle comes out clean