Cherry muffins

July 12th, 2011 § 1 comment

I think I must conclude that muffins are one of my favorite sweet breakfast treats.  My mother always made them just perfectly at home – with whole grain flour, sweetened with honey and lots of berries.  I loved grabbing one while running off to school, breaking it open in the car, and watching the steam rise from their warm middles.  Oh mom, you make the best muffins.

But for Sunday morning brunch I tried making my own with the last of the cherries that we’ve been enjoying this past week.  I played with the recipe to omit the butter, sugar and white flour, to amazingly delicious results.  I sprinkled raw sugar on top of a few for K and his father however, so they could enjoy a slightly sweeter treat than me.

They. were. lovely.

One of my favorite things about muffins is the time factor – 10 minutes of mixing and preheating, then they bake until golden for 25 – 30 minutes while you prep the rest of brunch (or take a shower, watch cartoons, etc.), and voila! – a treat that looks far more impressive than you expected.

Wheat and fresh cherry muffins

Fills 12 small muffin cups

  •  1 cup whole grain flour
  • 1 cup wheat bran
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp liquid sweetener
  • 1 cup pitted fresh cherries
  • 1 egg
  • 3/4 cup skim milk
  • 1/4 cup quark (or low fat yogurt)
  • 1 tbsp ground ginger

Sift wheat bran, flour, salt, ginger and baking powder together.  Mix in cherries and gently coat with the dry ingredients.  In another bowl, beat the egg until light in color, then stir in the milk, quark and sweetener.  Quickly mix liquid mixture into your dry ingredients.  Scoop batter evenly into 12 muffin cups.  Sprinkle with raw sugar if desired.

Bake muffins at 375° F or 190° C for 25 to 30 minutes.

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