More cherries

Cherrrrries! We love them around here! Fresh, local, in season, simply the best!



I was inspired to make a batch of cherry muffins, after I had a peek at La Tartine Gourmande's blog. I simply adore Bea's artistic photography, and delicious recipes.







Recipe adapted from La Tartine Gourmande:

Cherry Muffins

For the muffins:

* 2/3 cup millet flour
* 1/2 cup almond meal
* 1/3 cup sweet rice flour
* 1/3 cup amaranth flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1 tablespoon pure vanilla extract
* 2 large eggs
* 1/2 cup cane sugar
* 7 tablespoons unsalted butter, melted
* 1/2 cup buttermilk or 1/2 cup plain yogurt
* 1/2 cup diced cherries (remove pits)


Steps:

* Preheat the oven to 350 F and have the muffin cases ready.
* In a bowl, combine the flours, almond meal, baking powder, baking soda and cinnamon. Beat the eggs with the sugar until light.
* Stir in the butter, vanilla and buttermilk (or plain yogurt).
* Fold in the diced cherries.
* Fill the muffin cases and cook the muffins for 25 minutes or so, or until cooked when pierced with a knife. Remove from the oven and let cool.