Monday, September 14, 2015

Cherry Berry Muffins

I made these muffins for a Rosh Hashanah brunch at my mother's house yesterday, although I'm pretty sure I'm the only human there who ate them, as the gigantic box of doughnuts my older sister brought stole the show. My mom's rottweiler, who recently celebrated her sweet sixteen, did steal a muffin off of my nephew's plate and seemed to enjoy it. No one seemed concerned when I pointed out that there are cacao nibs in the muffins. Everyone is convinced she is going to live forever. Heidi, the Bionic Rottweiler!

Cherry Berry Muffins:

2 cups whole wheat pastry flour
1/2 cup organic sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup melted coconut oil
1/2 cup nondairy milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 cup frozen cherries
1/2 cup frozen blueberries
1/4 cup cacao nibs (optional)

Preheat oven to 375. Line a muffin tin with baking cups and spray lightly with oil.

Combine flour, sugar, baking powder, and salt in a mixing bowl.

In a small saucepan over low heat, whisk oil, milk, and applesauce until warm (I do this so the cold milk and applesauce doesn't solidify the coconut oil, but you could also whisk in a bowl and heat it in the microwave for 15-30 seconds). Add vanilla extract to wet ingredients.

Add frozen cherries, blueberries, and cacao nibs (if using) to dry ingredients and gently combine. Add wet to dry, stirring gently until just-combined, being careful not to overmix.

Scoop batter evenly into cups, filling almost to the top. Bake for 25-30 minutes, rotating pan halfway through.

Yield: 12 muffins

Happy New Year, everyone! Here's to a kinder, gentler year.

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