Chocolate Cherry Muffins
(inspired by the 18 Rabbits Cheeky Cherry Chocolate Granola Bar)
Ingredients
- 1 3/4 cups Spelt flour
- 1/4 cup Almond flour
- 2 T. Tapioca flour
- 1 1/2 t. Baking powder
- pinch of Salt
- 1/3 c. Chocolate chunks or chips
- 2 Eggs
- 1/2 cup Safflower or Sunflower oil
- 1/2 cup Yogurt, plain low fat or whole fat
- 1/2 cup Milk
- 1 t. Vanilla
- 1 cup Sugar
- 36 - 48 cherries, fresh or frozen (If using fresh, de-pit. If frozen, set out on counter to defrost)
Grease a muffin tin with 12 regular muffin cup. Add flours, baking powder and salt to a bowl. Whisk together dry ingredients and mix in chocolate. Set aside. In a separate bowl, whisk eggs until light and fluffy. Add oil, yogurt, milk and vanilla. Whisk together. With a spatula fold liquid into the flour mixture.
Fill muffin cups 2/3 full. Push in 3-4 cherries into each muffin.
Bake at 375F degrees for 15-20 minutes until a light golden brown and the top springs back to the touch. Makes 12 regular sized muffins.
About Alison Bailey Vercruysse,
Founder of 18 Rabbits
It all started down a gravel road in Farmers Branch, Texas in the kitchen of Two Lost Valley Lane. I liked to play outside with my four brothers and sisters and our rabbit, Blackjack, while Mom watched from the kitchen where she made her special granola.
On days Mom made granola, the aroma of oats, coconut, honey and nuts wafted through the house and out the windows, and we'd all leave off playing and head inside. One day we ran off and forgot Blackjack, leaving him to a rabbit rendezvous. Soon he had a family of 18, and our yard was hopping with more rabbits than we knew what to do with!
I created my own recipe for 18 Rabbits granola because I like for people to feel good-the kind of good that comes from enjoying the most delicious, most nutritious food. Like the way your favorite childhood memory gives you a spring in your step, wherever it comes to you-even as you head down a busy city street far away from where you grew up. Eat some and see where it takes you.
