This may seem a bit off topic, but I have a massive obsession with Pinterest. Holly, a friend of mine sent me an invite a few weeks ago, since she knew I would love it, and she couldn’t have been more right. Basically, as you come across images on the web, you can virtually “pin it” onto your different boards on Pinterest. The appeal is that not only does it act like virtual inspiration boards, but it also works as a way to remember and store links to projects, recipes and other fun things you want to try out. I like that I can access my pins and boards from any computer or device. I have been coming across some super fun images for inspiration and a ton of exciting and easy to do DIY projects for both work and for fun. Not that I don’t already have enough to do, but I love a good crafty project, especially once the weather cools down. You can also see other people’s boards and you can repin their items into your boards. It is so addicting.
This recipe is one that caught my eye on my daily internet travels a week or so ago, but when I had come across it, I didn’t have the time to make it, but I really wanted to remember it. Rather than print the recipe out, waste paper and have it get lost in a sea of papers in my office, I “pinned it” to my recipe related board on Pinterest. A few days later I hit the farmers market, grabbed some cherries and was ready to get baking.
These muffins were bursting with flavor and were so easy to make. I have fallen in love with almond flour, it is so easy to bake with, you don’t need to add tons of other flours or any gums, and on top of it, it has a lovely nutty taste. The other bonus is that almond flour is protein packed and low in sugar. I love by keeping the cherries in halves you get a big burst of tart, sweet flavor in every bite.
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Cherry Almond Flour Muffins
makes 6 large muffins
Adapted from So Good and Tasty
2 cups blanched almond flour*
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 local farm fresh large brown eggs
1/4 cup honey (or maple syrup)
1/4 cup grape seed oil (or olive oil)
2 teaspoons vanilla extract
1 cup fresh sweet cherries, pitted and halved
Preheat oven to 350˚F. Line a muffin tin with paper liners.
in a medium bowl, whisk together the almond flour, baking soda, and salt.
In a separate bowl, beat the eggs. Add in the honey, vanilla and oil and whisk until well combined.
Add the dry mixture to the wet, stirring until combined. Carefully fold in the cherries.
Spoon the batter into the muffin tin, filling to the top if you want a nice muffin dome, or as us ladies know it “muffin tops”. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don’t cool them longer than 5 minutes in the hot pan they’ll definitely get soggy). Enjoy a muffin after they have cooled 10 minutes, you know you want to.
I find storing muffins covered tightly in the refrigerator or freezer to be the best, especially in the heat of summer. Just pop one out as you want it, heat slightly in the microwave if you want to take the chill off and go.
* Something I have learned from baking on my own and from reading Elana’s Pantry, is that not all almond flour (or meal) is created equal. Bob’s Red Mill makes an almond flour, though easy to find, that doesn’t seem to react quite the same as other almond flours. It doesn’t seem to rise as much and it just seems to leave recipes flat. On Elana’s recommendation I now buy Honeyville brand almond flour in a 5-lb bag from their website.