Summer in Texas has been super hot, as with a great deal of the rest of the country, and it’s been tough to motivate myself to go in the kitchen and cook.
But I like to keep a supply of muffins in my freezer so I can pop them in the oven and bake them fresh for breakfast some mornings.
My husband really likes cherry so I worked on a batch of these. I’ve been working with the Almond Meal, or Almond Flour, when making my Macarons and thought maybe it would be a good addition to my basic cherry muffin recipe. The Almond Meal gives the muffin a soft crumbly texture.
I used frozen cherries this time. They’re harder to work with and not as nice and firm, or flavorful, as fresh cherries. I used to get small, fresh sour cherries for about a month in New Hampshire but I’ve never seen them here. Cherry trees require a certain amount of cold to produce fruit so I’m probably in too warm of a climate zone for a lot of production. You can buy sour pie cherries in the pie filling section of the grocery store. Read the label and get just the cherries in juice.
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