I made this recipe quite some time ago, but thanks to holidays my blogging time was filled with laying around enjoying summer, skiing on the river at home and eating badly (ssh! don’t tell anyone..)! I found this recipe, once again, on Finger, Fork & Knife, the terrific creation of the talented Kate. Not only are these muffins gluten, egg, sugar and grain-free, but utterly delicious and filling. The original recipe was White Chocolate & Cherry Almond Meal Muffins, which I am sure would be divine, but I opted to swap macadamia nuts for white choc chips to cut out the sugar and add some more good fats. Check out the original recipe here on FF&K.
I loved the density of these muffins, they were very dense compared to your standard muffin but fabulous. Also, the cherry on top (pardon my pun) when baked become tart and added great flavour and colour to each individual muffin. Now for my version:
Cherry & Macadamia Almond Meal Muffins
½ cup cashew meal
1 ½ cups almond meal
½ tsp sea salt
½ tsp baking powder
¼ tsp bicarb soda
¼ cup organic butter – melted
½ cup honey
2 eggs – or 2 Tsp psyllium husks and 5 Tsp water mixed to a paste
¼ cup thick plain yoghurt
½ tsp vanilla extract
½ tbsp orange zest
1 cup macadamia nuts – halves are best
8 fresh whole cherries
1. Preheat oven to 180 oC.
2. Prepare a muffin tray by lightly greasing, lining with baking paper or with muffin cases.
3. Mix the cashew meal, almond meal, salt, baking powder and bicarb soda in a bowl. In a separate bowl mix together all of the wet ingredients – the melted butter, honey, yoghurt, eggs and vanilla.
4. Pour the wet ingredients into the dry and mix together until well incorporated. Gently fold in the macadamia chunks and orange zest.
5. Pour into the prepared muffin tray. Place a cherry in the centre of each muffin and sprinkle the tops with some cane sugar.
6. Pop into the oven to bake for 25 minutes until golden brown on top.
Unfortunately, I devoured all of the muffins before I could get a picture, sorry! I promise next time I bake them there will be plenty of nice snaps of my creations.
Thanks again to Finger, Fork & Knife for the awesome recipe.
Keep healthy, Erica :)