Chocolate Cherry Muffins, ready in 30 minutes.

I hunted high and low for some fresh cherries but had to make do with canned instead, but the muffins turned out a treat, so if you can’t get fresh cherries don’t worry about it, try and get cherries that are in their own juice as opposed to in syrup though.

I only used half a can of cherries in this recipe and used the other half for a raw recipe I’m making later on today, so keep en eye out for that coming.

It’s just over 3 weeks until I go and visit my sis and little nephew, getting excited but nervous at the same time, my mum’s been telling me that my nephew is a right little  lad and I should protect my shins at all costs!  We don’t have kids, nor am I blessed with a maternal nature, so if the kid kicks me, he’s getting a stern aunty glare and I might even sulk for a little bit for effect… I too can still be childlike!

In laws arrive tomorrow night, so I think ‘ll make that batch of Millionaire’s shortbread again in the afternoon, ready for them coming, nothing says welcome than a nice cup of tea and sweet treat!

cherry chocolate muffins b

Chocolate Cherry Muffins (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Makes 6 Muffins – ready in 30 minutes

 

3/4 cup buckwheat flour

1/2 tsp baking powder

3/4 cup non dairy milk (I used hazelnut) mixed with 3/4 tsp apple cider vinegar

1 tsp vanilla extract

Half a can of cherries (or 10 fresh), de-stoned and quartered

2 tbsp maple syrup

2 tbsp cocoa powder

 

Method

1. Preheat oven to 180 degrees celcius and line a muffin tray with 6 cases

2. In a bowl, combine the milk and vinegar, plus the maple syrup and vanilla

3. In a large mixing bowl, combine the buckwheat flour, baking powder and cocoa powder, then add the wet ingredients to the dry and fold together before adding in the cherries, you might want to add a little more milk if the mixture is to dry and sticky. Pour the mixture into the muffin cases, abotu 3/4 of the way up, they will rise slightly so give them room.

4. Pop in the oven for 20 – 25 minutes or until a skewer comes out clean, remove from heat and serve.

 

*** Even better, they are only 105 calories each!!

 

 

 

 

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3 Comments

  1. I haven’t even tried buckwheat flour yet, but seeing all these amazing recipes on your website I can just imagine how delicious they are. I’m eagerly waiting for the cherry season;)

  2. At last! I got some fresh cherries today and made the muffins. I strayed a bit from the original recipe because I realised I didn’t have any maple syrup, so I opted for a combination of date paste and applesauce. I also added 1/2 tsp baking soda and a bit of lemon juice, and the muffins turned out fabulous, a bit cakey and lighter than I would expect for GF. I had two while they were still a bit warm, just couldn’t wait to taste them. That sweet flavour of buckwheat is intoxicating. I’m making the recipe again tomorrow, I loved the muffins so much! Thank you for sharing yet another brilliant creation.

    PS I also bought some pearl barley to make that stunning risotto tomorrow, can’t wait.

    1. Fantastic! I am a big fan of using dates in cakes as well, such a lovely rich flavour! Hope you like the risotto!! Yx

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