Tested till perfect Gluten-Free Cherry Almond Muffins
Gluten-Free Cherry Almond Muffins
Photography by Joe Kim/TC Media

Gluten-Free Cherry Almond Muffins

Toasted coconut adds a chewy texture and tropical flavour to these tasty treats. The batter is suited to lots of variations: Substitute other dried fruits for the cherries or use pecans or walnuts instead of the almonds.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 35 minutes
  • Portion size 12 muffins

Ingredients

  • 1/2 cup 1/2cupmedium unsweetened coconut
  • 1/2 cup 1/2cupbrown rice flourbrown rice flour
  • 1/4 cup 1/4cupalmond flour
  • 1/4 cup 1/4cupcornstarch
  • 1/4 cup 1/4cuptapioca starch
  • 2 tsp 2tspbaking powder
  • 3/4 tsp 3/4tspbaking soda
  • 1/2 tsp 1/2tspxanthan gum
  • 1/4 tsp 1/4tspsalt
  • 3/4 cup 3/4cupdried cherries, chopped
  • 1/3 cup 1/3cupnatural almonds, chopped
  • 3/4 cup 3/4cupplain 2% Greek yogurt
  • 1/2 cup 1/2cupgranulated sugar
  • 1/4 cup 1/4cuplight-tasting olive oil or safflower oil
  • 2 2eggeggs
  • 1 tsp 1tspvanilla
  • 1 tsp 1tspcider vinegar
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Preparation

In dry small skillet over medium heat, toast coconut, stirring often, until light golden, about 5 minutes. Set aside.

In large bowl, whisk together brown rice flour, almond flour,cornstarch, tapioca starch, baking powder, baking soda, xanthan gum and salt; stir in coconut, cherries and almonds.

In separate large bowl, whisk together yogurt, sugar, oil, eggs, vanilla and vinegar. Add flour mixture; stir just until combined. Spoon into 12 paper-lined muffin cups.

Bake in 350ºF (180ºC) oven until tops are firm to the touch, about 20 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool. (Make-ahead: Store in airtight container for up to 3 days. Or wrap individually in plastic wrap and freeze in airtight container for up to 1 month.)

Nutritional Information Per muffin: about

cal 227 pro 5g total fat 11g sat. fat 4g
carb 29g dietary fibre 2g sugar 16g chol 32mg
sodium 206mg potassium 122mg

% RDI:

calcium 7 iron 6 vit A 3 folate 3
This recipe is featured on Best breakfasts under 500 calories
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