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Cherry Almond Muffins

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Ingredients

Adjust Servings:
2 cups whole wheat flour
1/4 cup splenda sugar substitute or 1/4 cup sugar
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon cinnamon
3 large egg whites
1 cup plain nonfat yogurt
2 1/2 teaspoons almond extract
1 cup maraschino cherry, drained and halved
1/3 cup sliced almonds (unblanched or blanched)
cooking spray

Nutritional information

117.4
Calories
15 g
Calories From Fat
1.7 g
Total Fat
0.2 g
Saturated Fat
0.4 mg
Cholesterol
195.9 mg
Sodium
21.1 g
Carbs
2.8 g
Dietary Fiber
6.1 g
Sugars
5.3 g
Protein
58g
Serving Size

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Cherry Almond Muffins

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    Cuisine:

    Great combo of flavors! I love cherries and almonds! I halved the recipe to get 6 muffins. used all white sugar and 2 large egg whites. I did add in 1 T. cherry juice since the batter was a bit thick and that made the batter perfect. Next time I will chop the cherries smaller and mix in the almonds (I only put them on top as decoration). I have made a lot of muffins with wheat flour and while this one was dense, it happened to be the least dense of many recipes I have tried, maybe the extra egg white helped. Great recipe!

    • 48 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Cherry Almond Muffins, I recently purchased a muffin and bread book at a used bookstore Came upon this recipe and recalled the jar of maraschino cherries leftover from Easter and thought it was a tasty way of using up what I otherwise use strictly as garnish It initially stuck me as odd to use maraschino cherries in an otherwise healthy recipe, but the results are so tender and tasty I think of this is redemption for the poor dyed and preserved fruit What is presented here includes my changes to the original , Great combo of flavors! I love cherries and almonds! I halved the recipe to get 6 muffins used all white sugar and 2 large egg whites I did add in 1 T cherry juice since the batter was a bit thick and that made the batter perfect Next time I will chop the cherries smaller and mix in the almonds (I only put them on top as decoration) I have made a lot of muffins with wheat flour and while this one was dense, it happened to be the least dense of many recipes I have tried, maybe the extra egg white helped Great recipe!


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    Steps

    1
    Done

    Preheat Oven to 350f

    2
    Done

    Lightly Spray Muffin Tins With Cooking Spray. (you Can Also Use Liners but the Direct Contact With the Pan Gives the Exterior a Crisper Exterior.)

    3
    Done

    in a Large Bowl Combine the Flour, Splenda, Sugar, Cinnamon, Baking Powder and Baking Soda.

    4
    Done

    in a Medium Bowl, Beat Egg Whites Until They Are Well-Frothed but not Stiff. If You Have Meringue, Youve Gone to Far. Add the Yogurt and Almond Extract and Beat a Few More Seconds.

    5
    Done

    Add the Liquid Mixture to the Dry Ingredients, Mix Until Just Combined. Over Mixing Will Result in Some Tough Puck-Like Muffins. Gently Fold in the Cherries and Almonds.

    6
    Done

    Fill Muffin Cups Two-Thirds Full and Bake For 18-20 Minutes. a Toothpick Inserted in the Center of a Muffin Should Come Out Clean.

    7
    Done

    Serve Warm. I Like Mine With Brummel and Brown Spread.

    8
    Done

    Enjoy!

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    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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