2 cups of flour (I used 1.5 all purpose and .5 of whole wheat)
1/2 cup of chopped walnuts
2 teaspoons of baking powder
1/2 teaspoons of baking soda
1/2 teaspoon salt
1 teaspoon of cinnamon
1.5 cups of dried tart cherries
1/2 cup of butter (or butter subsititute)
3/4 cup of sugar
2/3 cup of buttermilk
2 teaspoons of maple syrup
1 teaspoon vanilla extract
Preheat the oven to 350 and spray your muffins tins with non stick baking spray. I used a mini muffin pan.
In your stand mixer combine butter, eggs, sugar, buttermilk, maple syrup and vanilla.
In a separate bowl combine the flours, walnuts, powder, soda, salt, cinnamon and cherries.
Add the dry ingredients to your stand mixer and mix on low to combine. Using an ice cream scoop, deposit batter into each muffin tin. Fill 3/4 of the way filled. Bake for 14-18 minutes or until golden.
— Knead to Cook