I made sauce out of some of the cherries I picked this summer. I often use applesauce in muffins, but decided to experiment with cherry sauce in this batch. They gave these muffins a slight pink tinge that the camera didn’t really pick up.
If you don’t have access to cherry sauce, just purée some frozen cherries in a blender or food processor. You can also use applesauce if you prefer.
- measuring cups and spoons
- 2 mixing bowls
- mixing spoon or electric mixer
- muffin tin with 12 2 ½-inch cups
- cooling rack
- 1¼ cup almond flour
- 1/3 cup coconut flour
- 2 tablespoons flax meal
- 1½ teaspoons baking powder
- ¼ teaspoon salt (optional)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cardamom
- ¼ teaspoon nutmeg
- 2¼ cups cherry sauce or puréed cherries
- 2 Tablespoons oil
- 1 cup cooked millet*
- ½ cup dried cherries (optional)
- Mix cherry sauce, oil, and flax seed together.
- Stir in cooked millet.
- Mix together dry ingredients (except for dried apples), then stir them gradually into wet ingredients until well mixed. Batter should be lumpy.
- Stir in dried cherries.
- Spoon batter into muffin tin.
- Bake at 375 degrees for 20-25 minutes, or until tops are firm and inserted toothpick comes out clean.
*Mix 1 cup millet and 1 cups water in a saucepan. Bring to a boil, cover and lower to simmer. Keep on low, undisturbed (do not stir) for 25 minutes.