Cherry Almond Muffins

It has been a while since I have made muffins at home, and last night I got a sudden craving. I made this batch of muffins from items I had laying around the house. They are dense (almost like quick bread) and slightly sweet, making them delicious and filling snacks or accompaniments.

I like eating muffins plain, or reheating them in the oven topped with butter, or cut into cubes and eaten with fresh fruit or with yogurt. These are warm and spicy from the ginger and cardamom but also bright from the cherries and coconut.

I can't really call these muffins healthy, but they do have whole wheat flour - only a small amount of sugar - and almonds and dried fruit. So I'm going to say they're much healthier than most muffins while still being sweet :-)~

To make this recipe vegan, use cultured soy, almond, rice or coconut milk as yogurt. A creamy variety works better than a thick one.

Cherry Almond Muffins

• 1 1/2 cup whole wheat flour
• 1/4 cup maple syrup
• 1 cup creamy yogurt, plain or vanilla flavored
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/2 cup dried cherries
• 1/2 cup sliced almonds + more for garnish

Preheat the oven to 400° F. Line a muffin pan with baking cups or spray with non-hydrogenated cooking spray.

In a large bowl, mix together the flour, coconut, baking powder, baking soda, salt, ginger and cardamom. In a separate bowl, combine the maple syrup, yogurt and olive oil. Mix the wet ingredients into the dry and then fold in the cherries and almonds.

Use two spoons to drop the batter into the prepared muffin pan. Sprinkle some more almonds on the top of each muffin, pressing in slightly. Bake in the oven until done, about fifteen minutes.