These muffins are flavorful and moist, with a kick of tartness from the cherries and sour cream. The almond topping offers a sweet complementary flavor and crunch. If using frozen berries, keep them in the freezer until you're just about to put them in the batter.
Ingredients list of 12 items 1 & 3/4 c All Purpose Flour 1/2 tsp Baking Soda 1/2 tsp Baking Powder 1/2 tsp Table Salt 1/4 c Plain or Vanilla Soy Yogurt 1 tbsp Cornstarch 1 tbsp Non-Hydrogenated Vegan Margarine, melted 1/2 c Vegan Gourmet Sour Cream 1/4 c Non-dairy Milk 3/4 c Pitted Black Cherries, pulsed in a food chopper/processor 2 tbsp Raw Sugar 1/4 c Almonds, sliced list end Instructions Preheat oven to 375* F and line a 12-cup muffin tin with paper liners. In a small bowl, whisk together flour, baking soda, baking powder, and salt. In a separate small bowl, mix together soy yogurt with corn starch using a fork or small whisk until well incorporated. Transfer yogurt mixture to a large mixing bowl and combine with sugar and melted margarine and non-dairy milk. Add half of dry ingredients and mix until combined, then repeat with remaining flour mixture. Stir only until larger clumps disappear - do not over mix. Stir in chopped cherries and divide evenly into muffin cups. Sprinkle with raw sugar and almonds and gently pat topping into batter. Bake for 23-27 minutes, or until a toothpick or knife inserted in the center comes out clean. Let cool in tins for 5 minutes before transferring to a wire rack to cool completely. Cathy Holshouser-Harris [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
