Wheat-free Cherry Muffins

A perfect wheat-free breakfast for cherry season! This week, organic cherries were on sale and absolutely delicious! While I love eating them raw, the cherries in these muffins still taste fabulous and fresh!

This recipe is adapted from one on this site, originally from a gluten-free muffin cookbook.


Ingredients:

• 12 cup muffin pan, greased
• 3/4 cups oat flour
• 1/2 cup rice flour
• 1/4 cup coconut flour
• 1⁄2 cup almond flour
• 1 Tbs baking powder
• 1 tsp ground cinnamon
• 1⁄2 tsp salt
• 1⁄2 tsp xanthan gum
• 1⁄2 cup granulated sugar
• 1 egg
• 1⁄4 cup canola oil
• 1 1/2 tsp almond extract
• 1 cup plain yogurt
• 1⁄4 cup milk
• 1 cup coarsely chopped pitted cherries

1. Preheat oven to 350°F

2. Combine flours, baking powder, cinnamon, salt and xanthan gum.

3. Whisk together sugar, egg, oil and almond extract. Whisk in yogurt and milk until smooth.

4. Add the egg mixture to the flour mixture and stir until well blended. Fold in cherries.

5. Spoon batter into muffin tins. For the muffin tops to be rounded, smooth out batter before putting in oven (they will not change shape while baking).

6. Bake in preheated oven for 20 to 25 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.