July 09, 2015

[vegan] cherry & brown sugar muffins

it's no lie, i love summer.  all this delicious produce, farmer's markets, camping, patio's, bbq's.  it's-the-best!

while checking out a farmer's market just down the street from us, i picked up my cherries of the season.  i wanted to make something super yummy to celebrate.

[vegan] cherry & brown sugar muffins, with pecans
makes 12 muffins

adapted from the better homes and gardens new cook book basic muffin recipe

[what you need]
1 3/4 cup all-purpose flour
1/3 cup sugar
2 teaspoon baking powder
1/4 tsp salt
1 flax egg (1 tablespoon flax seed with 3 tablespoons water)
2 teaspoons vanilla extract
3/4 cup almond milk
1/4 cup coconut oil
1 cup cherries, pitted and chopped
1/2 cup pecans, chopped

[to make]

preheat the oven to 400 degrees.  lightly grease the a 12 cup muffin tin, or line with paper cups.

to make the flax egg, combine 1 tablespoon flax seed & 3 tablespoons water, mix together.

in a bowl combine flour, sugar, baking powder, and salt.  make a well in the centre.

in another bowl, combine flax egg, almond milk, vanilla extract and coconut oil.  add the wet ingredients to the to the flour mixture all at once.  stir until just combined.  the batter should be lumpy.  then fold in the cherries & pecans.

fill the muffin cups until they are about two-thirds full.  sprinkle a little bit of brown sugar on top, patting it down to stick.  bake for 20 minutes, or until golden brown.

let the muffins cool in the muffin pan for 5-10 minutes, then remove & place on a cooling rack to cool completely.


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