I made them, they disappeared. After spotting a bag of Dark Sweet cherries at the market, I couldn't help myself, and nearly ate them on the way home...(where to put the pits, however). I contained my impatience just until hitting the kitchen, and plunged them into a bowl of ice water. I pitted them--ice water necessary to stop bloody finger staining-- and remembered to freeze some for winter months. Then I made the muffins.
Never had a cherry muffin? Well. They might be more special than your usual lemon poppy seed. Just so.
"I typically finish muffins with a tiny pat of butter and pinch of pretty sugar, straight out of the oven...it's not entirely important, but it gives the muffins a sweet touch."
Notes: Almond milk is unsweetened vanilla. Oil is grape seed.
DARK CHERRY MUFFINS
Ingredients: 2 cups flour, 1 tbsp. baking powder, pinch of salt, heaping 1/2 cup sugar, 2 eggs, 1 cup almond milk, 1 tbsp. cherry concentrate (opt.), 6 tbsp. neutral oil, 1/2 tsp. almond extract, 1 cup pitted and halved Dark Sweet cherries, 1 tbsp. natural sugar, 1 tbsp. butter
Makes 12 muffins.
1. Preheat oven to 400*. Grease a standard muffin tin or line with paper cups and spray.
2. In a large bowl, whisk the flour, baking powder, salt, and sugar together.
3. In a separate bowl, beat the eggs with almond milk, cherry concentrate, oil, eggs, and almond extract.
4. Make a well in the center of the dry ingredients, and pour in the wet, stir until just combined. Fold in the cherries.
5. Fill muffin cups to 3/4 full, bake for 20 minutes, or until lightly golden. Remove and drop small pats of butter over each, followed by a pinch of sugar.