Maybe it’s the cold weather; maybe it’s the desire for sweetness. Possibly I’m just lamenting Summer. Whatever it is, I’m glad I made these little fellas.
I haven’t had much luck with making muffins prior the great Bran Muffin Experiment, 08 brought on by Jesse’s too-tempting recipe. But making those inspired the confidence to try something other than bran. I wanted a less dense, more cake-like muffin to try.
Please note: For a somewhat healthier version I substituted half the normal call for butter with 3:1 ground flaxseed.
- 1.75c Whole Wheat Pastry Flour (c/o our good friend Bob & his Red Mill)
- 2tsp salt
- 1/4c granulated sugar
- 2tsp double acting baking powder
- 1/4c ground flaxseed
- 1/2c dried sour cherries
- 2 eggs
- 1/2c Milk
- 2tbs melted butter
- Juice of one medium lemon
- some grated lemon rind
In separate bowls sift dry and beat wet ingredients. Combine dry into wet mixing only enough to incorporate the two. Fill muffin pan 3/4 full and bake at 400 for 20-25minutes.
- 3tbs confectioner’s sugar
- 1tbs melted butter
- 2tsp lemon juice
whisk all ingredients together in a small bowl. Dip tops of hot muffin into icing and set on rack to cool.
Wishing Lara could enjoy one with us for her birthday today.