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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.

Muffin:

Dry:

  • 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

Wet:

  • 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.

Icing:

  • 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.