1tablespoonbaking powder, it must be aluminum free
½teaspoon fine sea salt
2teaspoonsalmond extract
2tablespoonsapple cider vinegar
1 cup (254grams)applesauce, unsweetened
½ cup (120mls)plant-based milk
1½ cups (336grams)fresh pitted, frozen or dried cherries, (no need to defrost if frozen)
½ cup (40grams)flaked or slivered almonds
INSTRUCTIONS
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 stir 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.
NOTES
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 store - Place paper towels on top and bottom to absorb any moisture & store for up to 4 days. Or freeze for up to 3 months. Older muffins can be refreshed in the oven at 350°F (175 °C) for about 6 to 8 minutes. They will emerge good as new!