Cherry Almond Mini Muffins

I’ve noticed a recent rise in the availability of virgin coconut oil in my local supermarkets. Even Trader Joe’s offers a jar of this sweet tasting stuff for an equally sweet price of $5.99. I started experimenting with the addition of coconut oil in numerous sweets I enjoy baking. It adds a lovely, gentle coconut taste and moisture to whatever it’s incorporated into. It also has numerous health benefits, some of which you can read here. Plus it tastes amazing on homemade popcorn!

I came across a lovely recipe for muffins with dried cherries and almond paste. It was Saturday morning, and I really wanted to churn out something for breakfast. Since I didn’t have any almond paste on hand, I decided to substitute some of the required butter with coconut oil and a small portion of the required amount of flour with some almond flour. I added a splash of almond extract, and I was left with an irresistible almond paste substitute. (Well, at least I thought so!) I was in the mood for something mini, so I decided to opt for downsizing the muffin. My children love mini muffins for their cute size, and I love them because they are the perfect portion size, allowing you to indulge in some sweetness without going overboard.

Yield: 24 mini muffins (12 regular size)

juice from one orange (about 6 Tbl.)
3/4 c. dried cherries, roughly chopped
1/2 tsp. almond extract
3/4 c. unbleached all-purpose flour
1/4 c. plus 2 Tbl. almond flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. coconut oil
1 tsp. ground cinnamon
3 large eggs, room temperature
1 1/2 tsp. grated orange peel

Preheat the oven to 350°F. Line two mini muffin tins with muffin liners. (If you prefer, you can exclude the muffin liners and just oil the tin, but I tend to have better luck removing the muffins once they are baked with liners.) In a small sauce pan, or butter warmer, add the orange juice, cherries, and almond extract. Slowly bring the liquid mixture to a simmer. Remove from the heat and allow the cherries to seep in the liquid until softened, about 10 minutes.

Whisk the flours, sugar, baking powder, cinnamon, and salt together in the bowl of a stand mixer. With the stand mixer running on low, add the eggs one at a time. Add the coconut oil and orange zest. Add the cherry liquid mixture. Continue to keep mixing until all ingredients are incorporated. Spoon the batter evenly between all the muffin cups. The batter should be even with the top of the liners. Place the muffin tins onto the middle oven rack and bake for about 15 minutes, or until the muffin tops are nicely golden. Allow the muffins to cool on a wire rack. The muffins can be kept in a cake dome for 2-3 days, but it’s highly unlikely that will happen. Usually, in my home, all 24 are consumed by evening!

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