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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's not entirely important, but it gives the muffins a sweet touch."

Notes: Almond milk is unsweetened vanilla. Oil is grape seed.


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.


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