Thursday, June 21, 2012
Cherry Almond Mini Muffins - Improv
Improv is back with the best ingredients yet, cherry and almond. Both stand alone and together, a winning combo is created. Kristen from The Frugal Antics of a Harried Homemaker is the hard worker who organizes this monthly project and we appreciate her.
I made this recipe with blueberries previously in Bizzy Bakes and we loved it. We love it, even more, with cherries or I think we do. Both are so fantabulous, it is hard to tell. All, I know, this is the recipe my hubby calls for more of. It is from Levana Kirschenbaum and her new book, The Whole Foods Kosher Kitchen, a giant of a book and one for all cooks.
Cherry Almond Mini Muffins
Canola oil spray
2/3 cup Rice Dream
2 large eggs
2/3 Canola oil
1 cup sugar
2 cups cherries
1 cup old fashioned oats
3 cups gluten-free brown rice flour mixture
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup golden raisins
1/2 cup almonds
1 tablespoon cardamom
I topped with a teaspoon of cherry pie filling.
Preheat oven 375 degrees F.
Spray 18 muffin molds with oil spray.
Combine the Rice Dream, eggs, oil and sugar in a large bowl.
Combine oats, flour, baking powder, baking soda, salt and cardamom in a separate bowl.
Add dry mixture to wet mixture. Do not overmix but do mix so ingredients are well blended.
Add cherries, nuts and raisins. Mix in gently.
Pour batter into greased muffins pans. Bake for 25 minutes or until golden.