Vegan Cherry-Almond Muffins
- Number of Servings: 14
Ingredients
2 c. flour1/3 c. sugar2 tsp. baking powder1/2 tsp. baking soda1/4 tsp. salt1/3 c. canola oil3/4 c. soy milk1 container raspberry silk soy yogurt (6 oz)2 tsp. almond extract1/2 c. sliced almonds1 c. fresh cherries, halved and pitted
Preheat to 400 degrees F. Lightly grease 12-muffin tin.
In a large bowl, sift together flour through salt (dry ingredients) Create a well in center and add all wet ingredients, oil through extract. Mix until smooth. Fold in almonds and cherries.
Fill muffin cups 3/4 the way full. Bake 18-22 minutes.
(I freeze the batter in muffin cups and only bake muffins as needed. To bake frozen muffins, add about 8-10 more minutes.)
Number of Servings: 14
Recipe submitted by SparkPeople user MRS.CATMAN.
In a large bowl, sift together flour through salt (dry ingredients) Create a well in center and add all wet ingredients, oil through extract. Mix until smooth. Fold in almonds and cherries.
Fill muffin cups 3/4 the way full. Bake 18-22 minutes.
(I freeze the batter in muffin cups and only bake muffins as needed. To bake frozen muffins, add about 8-10 more minutes.)
Number of Servings: 14
Recipe submitted by SparkPeople user MRS.CATMAN.
Nutritional Info Amount Per Serving
- Calories: 161.4
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 173.3 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 1.3 g
- Protein: 3.3 g
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