I made these muffins as part of my big cherry bake which was done after the big harvest. You can read more about this in the My Cherry Fun post that I made. So on this saturday I kept myself busy all day by making these muffins along with my Cherry Cheesecake. The great thing about these muffins is they are gluten and dairy free and full of wonderful fresh fruit that I picked from the garden. I have to say they were very popular and went down really well. The ones that I did have left more myself lasted me a few days and unlike muffins made from tradition flours these stayed really moist. I found them really quick and simple to make, perfect if you are cooking with kids or if you want to impress your friends.
Cherry and Almond Muffins
400g Almond Flour (you might see this as ground almonds or almond meal – it is all the same thing)
200g Pitted Cherries, halved
1 tsp Baking powder
1/2 tsp Baking Soda
125g Coconut Oil (plus a little extra for greasing
125ml Agave Nectar
A handful of flaked almonds
1. Pre-heat oven to 180C and grease muffin tray with coconut oil
2. Combine flour, baking powder and baking soda in the bowl of an electric mixer.
3. Heat coconut oil and agave nectar until melted and combine.
4. Pour oil and agave mixture in with dry ingredients and combine in electric mixer.
5. Add eggs and mix until it is all well combined
6. Fold cherry halves into this mixture using a spatula.
7. Pour mixture into muffin tray so it is equally distributed. Place 3 or 4 pieces of flaked almonds on top of each muffin and bake for around 15 minutes.
8.Remove from oven and allow to cool slightly before removing from tray. Place on a wire rack and allow to cool fully. Serve dusted with agave sugar.