Today, though, was blustery and cold. It was dark and raining sideways. I had a little extra time this morning along with a craving for something baked and loaded with cherries. Given my huge love of all things muffiny, these were a natural choice!
Cherry Vanilla Muffins With Pecan Streusel
Makes 9-11 muffins
1 1/2 cups frozen cherries
1⁄3 cup flax meal (ground flaxseeds)
1 cup non-dairy milk
1⁄3 cup sugar
1 cup whole-wheat flour
1 cup all-purpose flour (or more whole wheat)
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 cup canola oil
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract (or more vanilla)
1⁄3 cup pecans
1 tablespoon brown sugar
1 margarine (preferably Earth Balance)
- Preheat oven to 350°F (180°C). Coat a muffin pan with cooking spray.
- Pulse cherries in a food processor until coarsely chopped.
- In a small bowl, add the milk, flax meal, sugar, oil, vanilla, and almond extract. Combine well. Add the cherries and set aside.
- In a large bowl, combine flours, baking powder, baking soda, and salt. Add the wet mixture and combine with a rubber spatula just until the dry ingredients are moistened.
- Pulse the pecans, brown sugar, and margarine in the food processor to make the streusel. Scoop the batter into the prepared pan and top the muffins with the streusel. Bake until lightly golden and a toothpick inserted in the center comes out clean, about 26-28 minutes. Let cool for about 5 minutes in the pan before moving to a cooling rack.
For some extra cherry goodness, I'm in love with the Snow Geisha tea from Teavana. It is a loose leaf white tea that smells like cherry lollipops (it has a light cherry flavor when brewed). Awesome.