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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 12 |
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I recently purchased a muffin and bread book at a used bookstore. Came upon this recipe and recalled the jar of maraschino cherries leftover from Easter and thought it was a tasty way of using up what I otherwise use strictly as garnish. It initially stuck me as odd to use maraschino cherries in an otherwise healthy recipe, but the results are so tender and tasty I think of this is redemption for the poor dyed and preserved fruit. What is presented here includes my changes to the original. Ingredients:
2 cups whole wheat flour |
1/4 cup splenda sugar substitute or 1/4 cup sugar |
1/4 cup sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/8 teaspoon cinnamon |
3 large egg whites |
1 cup plain nonfat yogurt |
2 1/2 teaspoons almond extract |
1 cup maraschino cherry, drained and halved |
1/3 cup sliced almonds (unblanched or blanched) |
cooking spray |
Directions:
1. Preheat oven to 350°F
2. Lightly spray muffin tins with cooking spray. (You can also use liners but the direct contact with the pan gives the exterior a crisper exterior.)
3. In a large bowl combine the flour, Splenda, sugar, cinnamon, baking powder and baking soda.
4. In a medium bowl, beat egg whites until they are well-frothed but not stiff. If you have meringue, you’ve gone to far. Add the yogurt and almond extract and beat a few more seconds.
5. Add the liquid mixture to the dry ingredients, mix until just combined. Over mixing will result in some tough puck-like muffins. Gently fold in the cherries and almonds.
6. Fill muffin cups two-thirds full and bake for 18-20 minutes. A toothpick inserted in the center of a muffin should come out clean.
7. Serve warm. I like mine with Brummel and Brown spread.
8. Enjoy!
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