Saturday, March 5, 2011

The kids wanted something different..

Cherry Muffins
this morning. I had been wanting to experiment with creating a vegan muffin recipe, it was a win = win scenario.
I worried that they wouldn't be perfect especially when we got the phone call that my father-in-law was coming over to see the kids as I was stirring in the cherries, just before putting the muffin batter in the muffin tin.  What would I do if they flopped?  :)  Luckily, the muffins came out beautifully.  More importantly both VegBoy and VegGirl voiced their approval.  So, before I forget the measurements I am posting the recipe.

Cherry Muffins
1/2 cup Frozen Pitted Cherries (cut into quarters and leave in a colander while you prep the other ingredients)
1 cup Unbleached All Purpose Flour
2/3 cup Spelt Flour
1/3 cup Coconut Flour
1 Tbsp. Baking Powder
1/2 tsp. Salt
1 cup Non Dairy Milk
1/4 cup Non Dairy Sour Cream substitute or Non Dairy Plain Yogurt
1/4 cup Canola Oil
1/3 cup Demerara Sugar
1/2 tsp Vanilla Extract

Preheat oven to 400 degrees Fahrenheit.  Grease muffin tin and set aside.  Sift flours, baking powder, and salt into a small bowl.  In liquid measuring cup whisk together non dairy milk, non dairy sour cream, oil, and vanilla.  Measure demerara sugar into a medium sized mixing bowl, pour liquid ingredients over sugar and whisk to combine.  Stir in dry ingredients, adding a little more non dairy milk if mixture is too dry.  Stir in cherries.   Spoon into prepared muffin cups and bake for 25 minutes or until toothpick comes out clean.  Let muffins cool slightly then remove from tins to wire rack.      VegGirl insists these are best warm with a cold glass of orange juice on the side.


  1. I love cherries and baking with coconut flour! I am so going to keep it all coconut and make these with So Delicious coconut milk and coconut milk yogurt! Thanks for sharing the recipe! YUM!

  2. Diana, That sounds perfect! I hope you enjoy the muffins as much as we did. :)