Once again, my trip to the Farmer’s Market, on this very rainy day, dictated what I would create and post here today. Cherries were everywhere and I couldn’t be happier. I purchased about 5 lbs and couldn’t wait to get home to whip up some delicious muffins for snacking. I always love to make a snack to have on my counter for the kids, husband or father to grab when they’re hungry. It also will serve as a treat in lunches if the kids so desire. These are light, packed with protein and fiber. I do recommend you buy a good cherry pitter – I love OXO version – it makes cherry season much easier when snacking, baking and cooking.
3/4 cup of Greek yogurt (I used plain Chobani)
1/3 cup of maple syrup or honey
1/4 cup of sugar
3 room temperature eggs
1 teaspoon of vanilla extract
1.5 cups of all-purpose flour (I used King Arthur)
2 teaspoons of baking powder
1 teaspoon ground cinnamon
1 tablespoon ground flax seed
1/4 teaspoon salt
1/2 cup of unsweetened applesauce (I used a peach/apple)
1 3/4 cup of pitted, chopped (roughly) fresh cherries
1/4 cup of toasted slivered or sliced almonds.
Preheat your oven to 350 degrees. Line your muffin pan with liners or spray with baking spray. Set aside.
In your stand mixer, paddle attached, blend the yogurt, syrup or honey, sugar. eggs and vanilla. In a separate bowl, sift flour, powder, cinnamon and salt. Then add to your wet mixture along with the flax and blend. Add the applesauce and blend again. By hand, mix in most of the cherries and almonds. I reserve a handful of cherries and almonds to top each muffin before baking but this is optional. Bake for 22 minutes or until a toothpick inserted comes out clean.
— Knead to Cook