I recently purchased a muffin and bread book at a used bookstore. Came upon this recipe and recalled the jar of maraschino cherries leftover from Easter and thought it was a tasty way of using up what I otherwise use strictly as garnish. It initially stuck me as odd to use maraschino cherries in an otherwise healthy recipe, but the results are so tender and tasty I think of this is redemption for the poor dyed and preserved fruit. What is presented here includes my changes to the original.
- 473.18 ml whole wheat flour
- 59.14 ml Splenda sugar substitute or 59.14 ml sugar
- 59.14 ml sugar
- 9.85 ml baking powder
- 4.92 ml baking soda
- 0.59 ml cinnamon
- 3 large egg whites
- 236.59 ml plain nonfat yogurt
- 12.32 ml almond extract
- 236.59 ml maraschino cherry, drained and halved
- 78.07 ml sliced almonds (unblanched or blanched)
- cooking spray
- Preheat oven to 350°F
- Lightly spray muffin tins with cooking spray. (You can also use liners but the direct contact with the pan gives the exterior a crisper exterior.)
- In a large bowl combine the flour, Splenda, sugar, cinnamon, baking powder and baking soda.
- In a medium bowl, beat egg whites until they are well-frothed but not stiff. If you have meringue, you’ve gone to far. Add the yogurt and almond extract and beat a few more seconds.
- Add the liquid mixture to the dry ingredients, mix until just combined. Over mixing will result in some tough puck-like muffins. Gently fold in the cherries and almonds.
- Fill muffin cups two-thirds full and bake for 18-20 minutes. A toothpick inserted in the center of a muffin should come out clean.
- Serve warm. I like mine with Brummel and Brown spread.