Sour Cherry Almond Muffins

While it was fun to pick the cherries, I had no idea what I was going to do with them.  The extent of my sour cherry knowledge in baking is the amazing Sour Cherry Danish at The Baker's Wife in Minneapolis that I was not even going to attempt to replicate.

My friend Anna gave me a sour cherry almond muffin recipe with the cherries.  I loved the flavor combo idea but was looking for something a little healthier (they had lots of sour cream and butter which I'm sure made them taste all the better!)...  Instead I adapted the Strawberry Cupcakes recipe from Lindsay Nixon's Happy Herbivore cookbook and am so happy with how they came out.

Here you go:

Ingredients:
2 cups of white wheat flour (or whole wheat pastry flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup applesauce
1 cup raw sugar
1 cup vanilla almond milk
1 overflowing tsp almond extract
1 1/2 cups pitted sour cherries
1 handful sliced almonds
1 handful chocolate chips (optional)

Whisk flour, baking powder, baking soda, and salt together in one bowl.

In a separate bowl, whisk applesauce, sugar, milk, and extract until well blended.

Gradually pour the dry mixture into the wet, stirring until just combined.

Scoop into muffin tins, top with sliced almonds, and bake for 15-25 minutes, until toothpick inserted into the center come out clean.

These are especially good right out of the oven when the cherries are still warm.

Enjoy!