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Cherry Almond Honey Muffins

Cherry Almond Honey Muffins

Before we begin, I gotta let you know Drizzle Honey kindly sent some of their products to try. Read my full disclosure policy here

Cherry season is here!

For me, one of the true marks of summer is when farmers’ markets start showcasing luscious cherries on their shelves. Being in Alberta, this means we are only a hop, skip and jump away from B.C. and our markets are full of these rubies (Don’t forget those sweet yellow Rainier’s!) from July to August.

Most of my cherry experience involves buying bag after bag at roadside stands in the Okanagan and eating them straight off the stems, but this year I decided to add them into baking. I took my Great-Auntie Bee’s muffin recipe and added three flavours that highlight the simplicity of a cherry — honey, almonds and vanilla.

Having some of Drizzle’s summer honey on hand made it the perfect substitution to the sugar in Auntie Bee’s original recipe. The summer honey’s floral notes hint at a cherry’s first stage, the blossom, and it’s always nice to combine local ingredients! For, if we didn’t have bees, we wouldn’t have cherries or honey!

Next up, I added almonds to give the muffins a bit of a crunch. Cherries are naturally juicy and soft, so I wanted to give a touch of texture to the batter. Cherries and almonds are an essential flavour combination, so adding almonds to this recipe was an easy choice.

The last ingredient in helping this recipe come to life wasn’t as instinctive as the honey and almonds. I knew I wanted to add a bit of warmth to this muffin to blend all the flavours together but wasn’t sure how. Then it hit me – lucuma powder! Lucuma is a Peruvian fruit, but today it’s mostly found in powdered form and has become known as a super food because of its low glycemic index (It doesn’t raise your blood sugar) and high iron content. It has a vanilla/caramel taste and can be used as a sweetener replacement or egg substitute. I’ve been itching to use lucuma in a recipe and loved the end result.

PS – I wanted to mention that if you’re looking to go cherry picking in the Calgary area – try the Saskatoon Farm. They have sour cherries available for U-Pick!

Cherry Almond Honey Muffins

  • 1 ¾ cups flour
  • 1/3 cup wheat germ
  • 1 Tbsp. baking powder
  • ½ tsp. salt.
  • ½ cup sliced almonds
  • 1 Tbsp. lucuma powder
  • ½ tsp. cinnamon
  • 1/3 cup Drizzle honey, melted
  • 1 cup almond milk
  • ¼ cup oil
  • 1 egg (Use a flax egg to make this recipe vegan!)
  • 1 cup cherries, chopped

1)   Preheat oven to 400F.

2)   In a bowl, add the flour, wheat germ, baking powder, salt, almonds, lucuma powder and cinnamon - stir to blend well.

3)   In a second bowl or large measuring cup, beat the melted honey, milk, oil, and egg together.

4)   Add liquid ingredients to dry ingredients and stir until just combined.

5)   Fold in chopped cherries.

6)   Fill the cups of a well-greased muffin tin 2/3 full.

7)   Bake at 400F for 15-20 minutes.

Makes one dozen muffins.

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