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.