Cherries are rich in antioxidants that may help fight inflammation, and the fibre in these muffins can help you feel full for hours. Makes 12
- 340g whole wheat pastry flour
- 113g almondflour*'
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp: baking soda
- ¼ tsp:salt
- 2 large eggs
- 177ml reduced-fat sour cream
- 113g natural cane or regular sugar
- 78ml Cup canola or light olive oil
- 1 tsp almond extract
- 340g cups pitted and quartered fresh cherries
Preheat oven to 200°c. In a large bowl, mix together flours, cinnamon, baking powder, baking soda and salt. In a separate bowl, 1ightly beat eggs, and then stir in sour cream, sugar, oil, and almond extract. Gently mix wet ingredients with dry ingredients. Fold in cherries. Divide batter among 12 greased or paper-lined muffin cups. Bake for 22 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Let cool several minutes before unmolding.
* Almond flour, also called almond meal, is available at health-food stores and in the gluten-free section of larger grocery stores. Keep it in the refrigerator or freezer to maintain freshness.
Per Muffin: 183 calories, 5g protein, 12g fat (2g saturated), 16g carbohydrates, 71 mg sodium, 3g fibre