Who knew we could grow cherries? I thought this was solely for the sunny province of BC; none the less I have cherries in my kitchen and could not let these beauties go to waste (thanks to my awesome neighbors for the gift). The BIG question of the day (...oh how I love summer holidays) was what am I going to make with these tart little things?
Breakfast is by far, my favorite meal of the day. I usually eat the same thing each morning but sometimes it is nice to have a backup "grab-n-go" option when there is not enough time. That being said, I am always up for a great breakfast muffin and by GREAT, I mean not full of sugar and all the other crap that you find in the pre-packaged variety. So the plan for this recipe was to create one with a little nutritional depth. I decided that cooked quinoa would be a good start with these yummy, tart cherries.
A few little FYI's before you start. I used paper liners for this recipe, not the best decision I have ever made since they are low in fat; they stuck a little;) I would recommend buttering and flouring your muffin pan. Secondly if you like things a little sweeter, bump up the sugar to 1 cup, I personally am not a fan of super sweet so if you make the recipe as is, you will taste the tart cherries and almonds over the sugar. Lastly, the fruit can most certainly be changed up, play with flavor combinations that you like, pineapple & coconut would be great (sub pineapple for cherries and coconut for almonds) since this base is very versatile you can be the boss!
Other great combo ideas for you: apple & walnut, grated zucchini & dark chocolate or cranberry & pecans.
Recipe: Quinoa Muffins with Fresh Cherries & Almonds
Love from the ov,