These muffins are quick and easy to prepare and clean up. All the ingredients go into a blender to create a smooth batter then the cherries get folded in and it all goes straight into lined muffin tins. The trick is just to work quickly and then get it into the oven right away, if left out for too long the batter can get too thick. The muffins are not too sweet so a bit of butter and cherry jam can make them more decadent.
The main ingredient in the muffin batter is spelt flakes. Spelt is an ancient type of wheat with a deep, robust and nutty flavour. It is rich in fiber, iron and manganese and can be easier to digest than many other forms of wheat so it is a good option for more sensitive tummies. For a gluten-free or more mild flavour, regular rolled oats are a great substitute. Spelt flakes are usually available in the bulk or baking sections in grocery stores and they can also be used for oatmeal or for other healthy baking in items like cookies and loaves.
Some almond flour adds in healthy fats and makes the muffins satisfyingly dense. Some cinnamon and vanilla add layers of flavour, while nut milk and crème fraîche keep them moist. The crème fraîche could be substituted with plain Greek yogurt- both improve the texture and have a slight tang that compliments the sweet cherries and honey. The eggs bind everything together, adding in some protein, and the baking soda works with the acid from the crème fraîche to make the muffins rise a bit.
My father is my favourite recipe taster because he’s my toughest (and therefore most reliable) critic- if he doesn’t like something he will dispose of it Gordon Ramsey style. He tried these for me and fully enjoyed one, although he did say that it definitely tasted healthy. One of my more successful secrets for healthy baking is to make the base as nutritious as possible and then dress it up with some really nice jam or fresh fruit. Dark cherry and grape are two of my favourite jams because they have very deep, sweet flavours, and thus even a little goes a long way.
Cherry Spelt Muffins
- 2 cups packed cherries, halved (I used previously frozen and thawed ones)
- Dry Ingredients
- 3 cups spelt flakes
- 1 cup almond flour
- 1½ teaspoons baking soda
- 1 teaspoon cinnamon
- Wet Ingredients
- 1 cup unsweetened vanilla cashew milk (or any preferred nut milk)
- ½ cup crème fraîche (or plain Greek yogurt)
- ½ cup liquid honey
- 3 eggs
- 1 teaspoon vanilla extract
- Preheat oven to 350.
- Place all the wet ingredients in a large bowl.
- Pulse the dry ingredients in a blender or food processor until the spelt flakes are ground down to flour.
- Add the wet ingredients to the blender, using a spatula to get them completely out of the bowl, and blend until smooth.
- Rinse out the bowl then pour the batter back into the bowl. Fold in the cherries until evenly combined and spoon the mixture into lined muffin tins until they are around ¾ full.
- Bake for 40-45 minutes, or until a toothpick inserted in the centre comes out clean. Remove the muffins from the tins as soon as they are cooled enough to handle and leave to cool on wire racks (leaving them to cool in the pans for too long can make the bottoms soggy). Store extras in an airtight container and consume within 4-5 days or store in the freezer for up to a couple months.
Brittany believes that some of the best things in life are homemade. She loves food and finds great joy in creating tasty meals for her family and those she cares about.