We like to have muffins on hand to be able to grab a quick breakfast. These muffins were rated a ten by the little darlings. Unfortunately, they didn’t last very long. Especially when tart red cherries are mom’s favorite fruit. I am lucky enough to be able to buy a gallon bucket of frozen cherries from Door County, Wisconsin at my local grocery store. It is especially handy when March rolls around, and we still have a foot of snow on the ground! A little bit of summer to keep us going until we can get some fresh ripe fruit...
Okara Cherry-Almond Muffins •
Preheat your oven to 375 degrees.
In a medium mixing bowl whisk together:
1/2 cup vanilla soymilk
1 cup wet okara (this is referring to the okara straight from your machine)
1/4 cup canola oil
1/2 teaspoon almond extract
1/2 cup vanilla yogurt
1/4 cup honey
In a large mixing bowl sift together:
2 cups unbleached white flour
1/4 cup ground flaxseed
1/2 teaspoon salt
1/4 cup brown sugar, tightly packed
4 teaspoons baking powder
Add in 1/2 cup almonds, finely chopped
(Reserve 2 tablespoons for topping if desired)
Toss in 1 cup tart red cherries. If frozen, thaw, drain and pat dry and then add to dry ingredients.
Add wet ingredients to dry ingredients, mixing until just incorporated. Line muffin tins with paper liners and fill 2/3 full. Top muffins with a mixture of 2 tablespoons finely chopped almonds and 2 tablespoons sugar. Bake for 25 to 30 minutes until golden brown.
