Almond-Sour Cherry Muffins

Name: Almond-Sour Cherry Muffins
Yield: Makes 12 Muffins
Ingredients: 1 teaspoon almond extract; ½ teaspoon pure vanilla extract; 1 cup (3½ oz/105 g) sorghum flour; ¾ cup (6 oz/185 g) firmly packed brown sugar; 1 tablespoon distilled white vinegar; 2 large eggs; 6 tablespoons (3 oz/90 g) unsalted butter, melted, or oil; 6 tablespoons (3 oz/90 g) unsalted butter, melted, or oil; ¾ teaspoon baking soda; ½ teaspoon ground cinnamon; ½ teaspoon kosher salt; ½ teaspoon xanthan gum; ⅔ cup (2 oz/60 g) almond meal; ⅓ cup (1¾ oz/50 g) potato starch or ⅓ cup (1¼ oz/35 g) tapioca flour; ⅓ cup (1¾ oz/50 g) potato starch or ⅓ cup (1¼ oz/35 g) tapioca flour; 1 teaspoon baking powder; ¾ cup (6 fl oz/180 ml) plus 3 tablespoons whole milk or soy milk; ¾ cup (6 fl oz/180 ml) plus 3 tablespoons whole milk or soy milk; ¼ cup (1 oz/30 g) sliced almonds; 1 cup (6 oz/185 g) dried sour cherries

Preparation info

Makes
12
Muffins

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

Rich in almond meal, these muffins are tender and sophisticated, like mini nut cakes. Butter enhances the cakelike quality, but oil can be used instead. Add ⅓ cup (2 oz/60 g) mini chocolate chips or chop

Ingredients

Dessert
Gluten-free
Vegetarian

Ingredients

Method