1½ cups / 336gramsfresh pitted, frozen or dried cherries
40g / ½cupflaked or slivered almonds
Preheat oven to 425°F and prepare a muffin tin. Either grease it or line with liners.
Add the flour, almond flour, sugar, baking soda, baking powder and salt to a bowl. Mix together well.
Add the almond extract, vinegar, apple sauce and milk (use milk ONLY if using all purpose flour and not oat flour), to another small bowl or jug and mix thoroughly.
Pour the wet ingredients into the dry ingredients and stir gently until it is just combined. Do not overmix.
Add the cherries and stor them gently through, then spoon the batter evenly into the prepared muffin tins so they are about ¾ full. Sprinkle the tops with the flaked/slivered almonds and get into the oven as quickly as you can.
After 5 minutes in the oven turn the temperature down to 375°F (don't open the door) and cook for another 12 - 15 minutes. A tooth pick inserted into one of them should come out clean after that time. If it doesn't give them a minute or two more.
Once cooked leave for 5 minutes in the pan, then remove and transfer to a cooling rack.
For gluten-free - Use 150g (1 ½ cups) of oat flour in place of the all-purpose flour and omit the milk. Everything else remains the same. To make almond flour - Blend almonds in a blender or food processor until they are a fine flour. Be sure to stop as soon as they are flour otherwise they will turn into almond butter. For this recipe, it is fine to leave the skins on the almonds. To make oat flour - Blend rolled or quick oats in a blender or food processor until they are a fine flour then sieve. Use the fine part for the muffins and save the coarser part to add to oatmeal, granola, or baked goods where fluffiness isn't too important. If using frozen cherries - Add them to the batter while frozen. Why aluminum-free baking powder? - Because the aluminum can react with the fruit and turn everything a strange blue colour. Success Tips
Follow the recipe closely and as always with recipes involving flour, I highly recommend that you use a kitchen scale. Cup measurements are not accurate enough to get the best and consistent results. Digital kitchen scales are available at most big superstores now and you can pick one up for around $10. They are a great investment and are so worth having! If you do need to use cups, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount and make your chances of success better. Do not scoop the flour up into the cup as you will end up with much more than intended and it will affect the outcome of the recipe.
Do not over mix the batter. As with all cakes/muffins, the more you mix, the more you activate the gluten in the flour which really affects the texture and rise.
Be sure to follow my tip about starting the oven really high and turning it down after 5 minutes. It helps make muffins extra light and fluffy!
How can you tell when they are cooked properly? You can use the toothpick test. Stick one in the centre of a muffin and if it comes out clean (except for maybe a little cherry juice), then it's done.