Cherry Almond Topped Breakfast Muffins - Taste and Create

I am in the middle of a mystery.  This muffin is a result of participating in Taste and Create.  When, I received my partner for this month, I was delighted.  I got Shelby from The Life and Love of Grumpy's Honeybunch.   I have admired Shelby's blogs and her recipes for ages and couldn't wait to get into her blog.  Of course, when I did, I wanted to make everything and we know, that wouldn't work.  After listing several recipes, I realized, I was planning to make muffins for my husband so why not save myself the work of making a decision and take the easy route.  I found this delicious almond breakfast muffin.  I added dried cherries to the batter and made it gluten-free.

I knew, I should make it right away so it did not become a last minute pressure, rather than a joyous bake.   I made them, tasted and enjoyed, and typed up the post, in this blog.  Photos in place, I walked away, happy to be so organized.


Now, are you wondering about my mystery?  


I can't find the recipe.  I am sure, I have seen it blogged.  The photos are saved and I don't transfer the photos to the computer, until I am ready to use them.  Somewhere, that recipe and post are wandering around.  For the moment, I can't find them, so I am writing this up again.  The problem is, I am not sure what I did to the recipe.  I know, I made it gluten free which means changing the flour and I added the dried cherries but if there are any other subtle changes, I have no idea what they are.  In all likelihood, I didn't change anything, wanted to come as close as possible to Shelby's muffin.  A million thanks, Shelby, for a wonderful, delicate sweet tasting muffin.

Cherry Almond Topped Breakfast Muffins  (I am leaving Shelby's recipe intact and adding the changes, I believe, I made.)

• 1 1/4 cups whole-wheat flour  (brown rice flour mixture)
• 1 cup all-purpose flour  (brown rice flour mixture)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup packed light brown sugar
• 1 cup almond milk
• 1 teaspoon lemon juice
• 1/4 cup pineapple mango juice (did not have - used orange)
• 1/4 cup canola oil
• 1 teaspoon almond extract
• 1/2 cup dried cherries
• 1/2 cup sliced almonds
• 
  

  1. Method:
• 1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  • • 1. 
         Whisk whole-wheat flour, all-purpose flour, (Gluten-free flour mixture) baking powder, baking soda and salt in a large bowl.
• 1. 
     Whisk eggs and brown sugar in a medium bowl until smooth. Add almond milk, orange juice, oil and almond extract.  Whisk to blend. Add to the dry ingredients and dried cherries and mix with a rubber spatula just until moistened. 
  1. 
      
  2.  
  3.  
  4. Scoop the batter into the prepared pan.  Sprinkle with almonds.  
  1. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

  

  

  
  What is Taste and Create?  Taste and Create is fun and creative.  Each month, you are interested, you sign up and are assigned a partner.  You cook a recipe from your partner's site and they cook from yours.  All recipes are choices.  I have had a number of Taste and Create Partners and as a result, I have picked up some really good recipes.  You might want to sign up.  This is great fun.
  Linked to 
  

  Sweet Treats Thursday
  
  

  Mouthwatering Mondays

  Melt in your Mouth Mondays

  Skip to my Lou ~ Made by you Monday!

  Sweets this Week at Sugar Bananas
  \Joy of Desserts
  
  

  Sumo’s Sweet Stuff

  Mangia Mondays

  Five Dollar Dinners

  Market Yourself Mondays

  MAFF Monday

  Meatless Vegan Monday
  
  

  What's on your Plate? at Good Cheap Eats
  What's on the Menu Wednesdays at Dining with Debbie
   Real Food Wednesdays at Kelly the Kitchen Kop
  Sweets Thursday at Something Swanky