Having frozen cherries in the freezer is so great! On Friday morning, daughter Number Four informed me that I had not made Holiday Breakfast the day before, on the 4th of July. What have I done?!? I started a tradition of making breakfast on (Big) Holidays, and apparently it has spiraled out of control. Being a quick thinker I took to a search engine to find a breakfast muffin recipe that was healthy and would utilize some of the cherries in the freezer. I came across a recipe that matched every requirement. I made some Cherry Muffins!
In less than 30 minutes we had fresh cherry muffins warm out of the oven. They were great alone, with a bit of butter, or some jam.
I was worried that this recipe would be too ‘healthy’ for some of the members of the family. Much to my delight everyone liked the cherry muffins. This is definitely something I will add to my repertoire. I will continue my search for awesome cherry recipes in the meantime.
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 1/4 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk
- 1/2 cup firmly packed brown sugar
- 2 tablespoons canola oil
- 1 large egg
- 1 cup fresh or frozen pitted cherries
- Preheat oven to 375 degrees. Line a 12 cup muffin tin with papers.
- In a large bowl mix together flours, oats, baking powder, soda, salt and cinnamon.
- In a medium bowl whisk together applesauce, buttermilk, brown sugar, oil and egg. Combine until smooth.
- Pour wet mixture into dry ingredients and mix until just moist. Fold in cherries.
- Fill muffin papers about 2/3 full.
- Bake 15 minutes and check for doneness with a toothpick. If pick inserted in center comes out clean, they are done. If not done, bake in additional 1 minute increments until toothpick comes out clean.
- Remove from oven to wire cooling rack for 5 minutes. After 5 minutes, remove muffins from pan to cool completely.