Cherry & Chocolate Chip Muffins
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The Okanagan is famous for its beautiful cherries and we are lucky to live only a few hours from the cherry capital of British Columbia. This is a fabulous recipe to showcase these fleeting, seasonal beauties. Fresh cherries in a muffin - what more could you ask for.
- 1 cup Non-dairy milk
- 1 tsp Apple cider vinegar
- 1/4 cup Neutral tasting oil (Canola, Coconut, Grape Seed, Sunflower, Etc.)
- 1/4 cup Applesauce, unsweetened
- 1/2 tsp Vanilla powder (Or 1 Tsp Vanilla Extract)
- 1 cup Anita's Organic Whole Wheat Pastry Flour
- 1 cup Anita's Organic All Purpose White Flour
- 1/2 cup Anita's Organic Cane Sugar
- 1 tbsp Baking powder
- 1/2 tsp Sea salt
- 1/2 cup Anita's Organic Chocolate Chips
- 1 1/2 cups Frozen (Or Fresh) cherries, halved
- Preheat the oven to 350˚F and line a 12-cup muffin tin with paper liners.
- In a medium sized bowl mix the milk and vinegar together and set aside for a few minutes to curdle. When ready, mix in the oil, apple sauce and vanilla extract (powder).
- Sift the flours and baking powder into a large bowl and add the salt. Make a well in the center of the flour mixture and add the wet mixture.
- Gently mix the wet and dry together until just mixed. Add the chocolate chips and cherries and stir until just combined. Do not over mix.
- Spoon the mixture into the prepared liners and bake for 25 to 30 minutes until a skewer inserted comes out clean.
- Allow to cool on a wire rack.
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