Our friends were over last summer and they took a picture of the tree with its leaves and berries. After consulting with some gardening experts, they reported back that the tree is a sour cherry tree. That's pretty awesome, but what do you do with sour cherries? I made a batch of just-OK scones last year and called it a day.
|Good thing this prickly beast provides some tasty cherries.|
Surprisingly, I was inspired to bake yesterday afternoon and I put Little Miss Picky to work. In-between Kelly Clarkson tunes, while I got the batter ready, I taught her how to prep the cherries-she removed the stems, rinsed them and pitted each one. I was glad to have her so helpful and willing. (Because let's face it-you never know what you will get with an almost nine-year old girl).
And the muffins were a pretty awesome mix of sweet and sour. Kind of like my Pickies.
Cherry Almond Muffins
1 cup unsweetened vanilla coconut milk
1 teaspoon apple cider vinegar
1 1/2 cups all-purpose flour
1/2 cup oat flour
1/2 cup sugar (plus more for sprinkling)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup favorite vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups sliced sour cherries
Preheat oven to 375 degree. Grease your favorite muffin pan-you know, the one that doesn't have all the crispsies from the last baking adventure. In a small bowl, add the apple cider vinegar to the coconut milk and set aside (this my non-vegan friends, is how you make butter"milk").
In a large mixing bowl, stir together all the dry ingredients. Add the oil and extract to your milk and gently pour it into the flour mixture. Mix together until the batter is moistened...don't over-mix! Fold the cherries gently into the batter.
Fill each muffin cup about 2/3 of the way. Sprinkle with sugar on top. Bake for 25 minutes.
Try not to eat them all.