I had some fruits I wanted to use and with summer coming on Washington is a great location for fresh local cherries! They’re great fresh, but you can also dehydrate them and use them later in desserts, such as these Cherry Chip Muffins:
Cherry Chip Muffins Recipe:
1 cup flour
1 cup Coconut Blend flour
½ cup quick oats
½ cup ground flaxseed
2 Tablespoons shelled raw hemp seed
½ cup coconut flakes (I used sweetened because I ran out of unsweetened and I had this on hand.)
¼ cup honey
2 Tablespoons agave
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cream of tartar
½ cup white chocolate chips
¼ cup mini semi-sweet chocolate chips
1 cup dried pitted cherries
1. Preheat oven to 350oF and grease muffin pan.
2. In your stand up mixer add all ingredients except chocolate chips and cherries. Mix well.
3. Add in chocolate and cherries. Fold in by hand with a plastic spatula.
4. Fill cups ¾ full. For mini cupcakes bake for 12 minute and regular size cupcakes bake for 22 minutes. Tops should be golden brown and inserted toothpick should come out clean.
I made mini muffins because I send my creations to work with his husband. Mini muffins feed more people and are not as “scary” because there isn’t so much to eat if a person just wants a little bit of food. However, using a whole cherry in a mini-muffin (like I did) takes up a lot of “room” in the mini muffin form.
Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.