Cherry & Raw Honey Muffins
I've just returned from a week in gorgeous Tasmania surrounded by impeccable, world class produce... it really is like nowhere else on earth. That, coupled with long summer afternoons and a gorgeous country kitchen at my disposal, I was left with an overwhelming urge to bake (as well as some very convincing arguments running through my head to sell everything we own and move into one of those spectacular country manors in the middle of nowhere...)!
The availability of beautiful berries in Tasmania is wonderful this time of year, and these muffins were made with enormous, juicy cherries bought from a man sitting in his deck chair by the side of the road. The honey was a raw, organic, cold pressed, locally produced brand called Miellerie. I don't eat a lot of honey, but when I do, it has to be this! It's like nothing you've ever tasted.
Makes approximately 18 cupcake-sized muffins, or 12 regular sized muffins.
- 2 cups almond meal
- 4 tbs desiccated coconut
- 1 tsp baking powder
- 6 organic free-range eggs, whisked
- 1/4 cup raw honey
- 2 tbs coconut oil, melted
- 2 tsp vanilla extract
- 1 1/2 cups cherries, cut into quarters
Preheat oven to 180C. Mix together all dry ingredients in one bowl, and wet ingredients in another, so that only the cherries remain. Add the wet ingredients to the dry and stir until well combined. Carefully fold in the cherries. Divide mixture between cupcake cases (if using), leaving around half a centimetre at the top for the muffins to rise. Gently tap the muffin tin on the countertop to level the batter. Bake for 10-15 minutes, or until the muffins spring back when lightly touched in the centre. You'll also be able to smell when they're done! :-) Enjoy while warm, or transfer to a cooling rack to cool completely before storing.
Tip: A common problem when making gluten free muffins is having your finished product stick to the paper casing. A little extra coconut oil rubbed or sprayed onto the casings before adding the batter will help! :-) x