Cherry Muffins

Cherry preserves make these basic muffins an extra special vegan breakfast recipe the family will love. If you’re out of cherry preserves, use whatever jam or preserves you have on hand.

Cherry Muffins

Yields 12

Ingredients:

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• 2 cups white whole wheat flour

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• 1/4 cup granulated sugar

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• 1 tablespoon ground flax

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• 1 tablespoon baking powder

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• 1/2 teaspoon salt

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• 3/4 cup vegan butter, softened

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• 1 cup plus 3 tablespoons dairy-free milk

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• 1 teaspoon pure almond extract

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• 1/2 cup cherry preserves

Directions:

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1. Preheat oven to 425 degrees F. and grease a muffin pan.

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2. In a large mixing bowl, whisk together flour, sugar, ground flax, baking powder and salt.

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3. Blend in butter with a fork or a pastry cutter until mixture is crumbly. Form a well in the center.

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4. In a medium bowl, whisk together milk and almond extract. Pour into the dry ingredients and stir until ingredients are just moist. Batter will be lumpy.

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5. Fill prepared muffin cups about 1/3 full of batter. Spoon one tablespoon of cherry preserves on top of batter. Top with enough batter to fill muffin cups 2/3 full.

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6. Bake for 20 to 25 minutes or until muffins spring back when lightly pressed.

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