Cherries have a long association with America
- flour - 2 cups
- baking powder - 4 tsp
- almonds - ½ cup sliced or chopped (sliced is preferable), divided
- wheat germ - ½ cup
- salt - 1 tsp
- orange rind - 1–2 tsp coarsely grated , or to taste
- eggs - 2
- brown sugar - ¼ cup dark
- almond extract - 1 tsp
- oil - ¼ cup
- soy milk - 6 Tbsp
- cherry pie filling - 1 14-oz (400 gram) container (or make your own using this recipe!)
Combine flour, baking powder, half of the almonds, wheat germ, salt, and orange rind in a large bowl, and mix thoroughly.
Whisk eggs, sugar, almond extract, oil, and soy milk until well blended.
Add to flour mixture and stir just until combined. (If mixture appears too dry or stiff, add a small amount of soy milk.) Add cherries and blend together quickly.
Spoon into muffin tins. Sprinkle remainder of almonds on top of muffins.
Bake at 375°F (190°C) for 22–25 minutes or until they just begin to brown on top. These muffins freeze well.
If you have sliced almonds, chop 1/4 cup for the muffin batter and leave the remaining ¼ cup as is to sprinkle on top.
To make these muffins low-fat, use 2 Tbsp oil and 2 Tbsp applesauce in place of the oil. Also, you can sub whole wheat flour and a few spoons of ground flaxseed for part of the wheat germ.
This recipe originally appeared in Mishpacha Magazine.