Cardamom Cherry Pecan Whole Wheat Muffins


Small confession... I tend to bake a lot. When I look at the list of recipes I've created, there are far more cakes, breads, and muffins than I'd realized. I like to take a recipe and play options with it. Small changes can make a big difference sometimes. The cardamom, cherries, and pecans really play well together in this muffin. I love this muffin for breakfast, dessert, or a snack.

Cardamom Cherry Pecan Whole Wheat Muffins

1 cup hazelnut milk
2 tablespoons apple cider vinegar
2 tablespoons ground flaxseeds
2 tablespoons hot water
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon matcha (optional)
½ cup date sugar
2 teaspoons vanilla extract
½ cup pecans
1 cup cherries*

Preheat oven to 350 degrees. Line a 12-cup muffin pan with unbleached  paper muffin cups or silicone liners.

In a small bowl, mix together hazelnut milk and vinegar until it bubbles. Set aside.

Mix together flaxseeds and hot water in a small bowl. Set aside to thicken.

In a medium mixing bowl, sift together flour, baking powder, baking soda, matcha powder, if using, and cardamom. Stir in date sugar.

Add the flax seed mixture to the hazelnut mixture and whisk until well blended. Stir in vanilla. Fold in cherries** and pecans.

Add wet ingredients to dry ingredients.

Gently combine wet ingredients and dry ingredients until all dry ingredients are moistened being careful not to over mix.

Fill each muffin up three-quarters of the way to the top.

Bake for 22-26 minutes or until top bounces back when pressed gently.

Let muffins cool completely, about 20 minutes, before serving.

* You can use frozen or fresh cherries. I often use frozen because the seeds have already been removed and because using frozen allows for the flexibility to make these muffins any time of the year.

** Cutting the cherries in half can help distribute them better through the batter but isn't necessary.

Note: I use organic ingredients whenever possible.


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