If fresh cherries are out of your budget or out of season, the frozen version will work just as well! No need to defrost before adding them in
Cherries are a good source of antioxidants and they plump nicely when baked in muffins.
Make 18 muffins
- 3/4 cup all-purpose flour
- 3/4 cup "white" whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup unsalted butter, room temperature (grassfed if possible)
- 1 egg white
- 1 cup low-fat, 1 % buttermilk
- 1 cup fresh or frozen cherries
- 1 teaspoon almond extract
- 1/2 cup slivered almonds
- Heat oven to 350° F. Grease and flour a 12-cup muffin tin or line with paper liners. Combine both types of flour, baking soda, baking powder, and salt in a large bowl or zipper lock bag. Stir or shake well to combine.
- With a wooden spoon or an electric mixer on medium, in a medium bowl, mix the sugar and butter until smooth. Stir in the egg white, buttermilk, cherries, extract, and almonds, the mixture will clump slightly. Add flour mixture and stir until a batter forms about 10 strokes with a wooden spoon - don't over mix, otherwise your muffins will be tough.
- Fill muffin tins 3/4 of the way full. Bake for 20 to 25 minutes or until muffins spring back to the touch when pressed. Repeat with remaining batter. Transfer to a wire rack to cool then store in an air-tight container for up to 3 days.
Nutritional Stats Per Serving (1 muffin): 135 calories. 2 g protein, 16 g carbohydrates, 7 g fat (1 g saturated), 1 mg cholesterol, 1 g fiber, 165 mg sodium.:
Weight Watchers® Points Plus: 3
Wine Pairing: Gigondas, Cote de Rhone, or Red Zinfandel