Cherry Muffins for National Cherry Day

Las Vegan sour cherry muffins

These muffins are big and sticky and tasty, but surprisingly lower in fat and sugar than
usual varieties. You will need a jar of pitted sour cherries, which usually come from Eastern
Europe and can be found in continental delicatessens and some supermarkets.

Makes 12 Muffins
¼ cup (35 g) almonds
2½ cups (400 g) unbleached white flour
½ teaspoon bicarbonate of soda
½ teaspoon cinnamon
1¼ cups (125 g) sugar
½ cup (125 ml) cherry juice
1 cup (250 ml) apple juice
½ cup (125 ml) light oil,
e.g. sunflower
½ teaspoon vanilla extract
1 cup (225 g) pitted sour cherries
¼ cup (60 ml) cherry juice
2 tablespoons (25 g) sugar
Oven 180°C/350°F/Gas 4


Line a muffin tin with 12 paper liners.
Strain the cherries, reserving the juice for the muffin mix and the glaze.
For the muffins, in a food processor, coarsely grind the almonds. Sift the flour,
bicarbonate of soda and cinnamon into a large mixing bowl. Add the sugar and
almonds to the flour and mix well. Mix the cherry juice, apple juice, oil and vanilla in
a small bowl. Add this mixture to the dry ingredients. Fold together carefully – do not
overmix – and stir in the cherries. Add extra apple juice if needed; you are looking for a
fairly loose but not too runny consistency.
Pour a generous amount of batter into each liner – I find it useful to use a ¹⁄³ cup (5
tablespoons) measure for this, which seems to be about the right amount – and bake for
25-30 minutes until a skewer comes out clean. Do not over bake.
For the glaze, heat the cherry juice and sugar together in a small pan. Bring to the boil,
then remove from the heat. Brush the muffins with the syrup immediately after baking,
then cool on a wire rack.



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