Friday, 29 July 2011

Cherry Almond 'Good to the Grain' Muffins

So......you remember I totally fell for Kim Boyce's book?



Yep. I did. Perhaps a little late to the party, but the old Bread and Milk and Blackberries radar has settled on this one quite firmly.

'Health food' that looks great, tastes great and makes you feel great - what's not to love?

 

I must admit that after staying true to the recipe for 'Ginger Peach Muffins' the first time - and loving it - I happened upon some beautiful cherries, and decided I would experiment.

But then, for a while there, I thought I'd overdone it. The muffins were slow to rise and I thought my experiment was a step too far.


Not so. Kim's recipe is so robust that it stood up to my tinkering.

Try it for yourself!


Cherry Almond 'Good to the Grain' Muffins

Makes 9 muffins
1/2 cup rye flour
1 cup whole wheat flour
3/4 cup plain / all purpose flour
1/2 cup brown sugar (any kind will do)
1 tsp baking powder
1 tsp bicarbonate of soda / baking soda
3/4 tsp salt
85g butter, melted
3/4 cup milk
1/2 cup buttermilk (it also works with yogurt or sour cream)
1 egg
3 tbsp maple syrup

For the cherry filling and topping:
1 cup of cherries, halved and pitted
 1/4  cup of sliced almonds
2 tbsp maple syrup
2 tbsp rye flour
1 tbsp brown sugar

Preheat the oven to 180°C / 350F.

Place the cherries, almonds and maple syrup into a skillet / frying pan, and stir over a medium heat until the syrup begins to bubble. Turn the heat down to the lowest setting and continue to heat for another minute, stirring occasionally. Set this aside.

Place the rye flour, whole wheat flour, plain flour, brown sugar, baking powder, baking soda and salt into a large bowl. Stir well.

Mix together the melted butter, milk, buttermilk, egg and maple syrup in another bowl until thoroughly combined.

Add the wet mixture to the dry ingredients and stir with a spatula until well mixed. Add about three quarters of the cherry and almond mixture to the batter and stir again.

Place the batter into the prepared muffin pan, making sure to get an even quantity in each.

Mix the remaining cherry and almond topping with the rye flour and sugar, and then spoon about a teaspoonful onto the top of each muffin.

Bake for 25 to 30 minutes, keeping a close eye on the muffins from about 20 minutes onwards. They should be cooked through when tested with a skewer, and the cherry and almond topping should be nicely caramelised.

Remove from the muffin pans to cool.


I'm guessing you could also try this using the following filling & topping combinations:

Apple and walnut with a bit of cinnamon
Raspberry and pistachio - but perhaps cook the raspberries for less time
Banana and pecan
Dried cranberry and coconut

Go bake 'em!

Linked up here!

40 comments:

  1. Oh this sounds good- the dried cranberry and coconut combo you suggested sounds delish too! PS I love the towel you have in the pics. =)

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  2. Look awesome!!!!
    Enjoy Cooking!

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  3. Yummm! Thank you for mentioning that we can substitute the buttermilk for yogurt, I've done that a few times with other recipes and it works! Great post!

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  4. These sound amazing and if they're good for you that's even better!

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  5. Perfect! I love love love that book. I made the ginger peach version which were good but I have learned I'm not a big fan of oat FLOUR, except maybe in pancakes. Which surprised me because I love oatmeal (oatmeal cookies must be one of my favorites of all time!) I think the texture ends up too gummy somehow, which I suppose isn't surprising given how gelatinous oatmeal is. But those muffins look great. You know I love those cherries!

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  6. What a great muffin! We love muffins here, so anything that make them good for you is a plus!

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  7. gr8 combo of muffins super!!!!!!!!!!

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  8. Gorgeous photos...and these muffins look delectable!

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  9. These look so pretty and have amazing ingredients!

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  10. What beautiful muffins! Those cherries look scrumptious, and I know how much work goes into pitting them ;). Love the combination of flours you have used here and the nuts with the cherries to top them off!

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  11. Beautiful and tasty looking! Wonderful recipe Ruth!

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  12. I'm in love with your pictures and can't wait to try this recipe.

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  13. I love when muffins look healthy and delicious. Great post!

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  14. Those look SO good! I love everything about this recipe! Man I wish I had some cherries...

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  15. Amazing! I was thinking that the cherry/almond mixture would make great topping - and not just for muffins! I'd make the muffins and serve some over yogurt! Buzzed!

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  16. This looks really awesome, I don't think I have tried cherry almond combo yet.

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  17. Such a beautiful muffins. Never tried to make with cherries before, should be delicious

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  18. Cherry & almonds are a perfect combination! Love the picture too.

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  19. Wow, that looks delicious, will have to try this soon,you've been buzzed!

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  20. Yummie! Your muffins look totally delicious. The combination of cherries and almonds sounds (and looks) absolutely tasteful.

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  21. Those look so good! I'm glad the recipe held up to the tinkering.

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  22. These sound wonderful. Cherries and almonds are a great combination. I keep meaning to try rye flour in cakes, but then keep forgetting. I make bread with it every week, so there is really no excuse!

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  23. Ruth...cherries are so good this time of year...and your muffins are a perfect way to showcase them! : )

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  24. Those are beautiful muffins! I'm all for desserts that are better for you---I get to eat more! :)

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  25. These muffins look delicious! I think we are almost the end of cherry seasons yet your muffins made me crave for one last batch of cherries. Cherry and almond combination sounds fantastic!

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  26. I have been in love with using these gorgeous Summer cherries in desserts lately, and these muffins look like a wonderful muffin choice!

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  27. I keep seeing recipes from 'Good to the Grain' and each time I'm convinced I have to get the book. These muffins looks fantastic and I love the way Kim Boyce manages to create outstanding and approachable healthy treats. I will be purchasing this book but will no doubt make these muffins before I receive the book!

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  28. This looks like a perfect breakfast treat!! The muffin and a good cup of coffee and you are good to go. Blessings, Catherine xo

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  29. You just have to say cherry filling and I'm in!

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  30. Oh gosh! Can you overnight those here so I can have them for breakfast?!

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  31. Just another excuse to use cherries to make a delicious snack! Healthy too. Beautiful!

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  32. I just love the idea of putting something in the top just before baking. I guess you need to be careful to make the mix stuff enough to support it though, else it might just sink. Look really delicious - nice one :)

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  33. Hmm.. These look so yummy and pretty!!
    Thank you so much for linking them up to {nifty thrifty sunday} last week!
    You'll be featured tomorrow! ;)
    Hugs,
    Vanessa

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  34. Those muffins are gorgeous! You are so talented! I like the healthier substitutes you made too. White flour is such a problem with the toxin alloxan in it (from bleaching) that they use to deliberately create diabetes in lab rats. Using unbleached white flour is better but rye and whole wheat flour - even better.

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  35. I just found your blog, and I adore your Almond Cherry muffins <3
    Keep up the good work ;) I'll pop by to see you're creations often now.

    Love
    /Karolina

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  36. Oh Ruth, Your muffins look awesome.

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