Tuesday, March 26, 2013

Cheer for Cherry Muffins

Wonders never cease...  Bub started eating cherries on St. Joseph's Day.  So far, no allergic reactions. It's funny that when the kids were little, doctors told us they may outgrow the milk allergy but they would never outgrow the fructose intolerance. They are old enough to try it if they want to and old enough to tend to negative reactions too.

Since we always feel brave on vacation (epi pen givers nearby, bathrooms nearby, no one has to see us if we get hives) Len decided to eat some last night too.  When I went to bed they had both hauled out the old PS2 and were DDRing it in Lennie's room.

I am hoping that means no cherry related illness for Len.  If I'm wrong, these will keep in the freezer for Bub to eat whenever.

It's just my regular muffin recipe with chopped frozen cherries in it. I can only imagine biting into a sweet, juicy cherry in a warm breakfast goodie!  I've recently mixed the cherries with some frozen blueberries too.  I used 1/2 a cup of each berry.

Preheat oven to 400 and grease or line muffin cups.

2 cups GF baking mix
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 Very Vamilla Soymilk
1/3 cup melted margarine
3/4 cup rough chopped frozen cherries
(Or mix it up and use blueberries too!  1/2 cup of each berry works great!)

Mix first 4 ingredients in a medium bowl.  Make a well in the middle.  Add the Soymilk and melted margarine.  Mix until just moist, drizzling tiny amounts of Soymilk in dry areas at bottom of bowl if needed.  Stir in the cherries.

Fill prepared muffin cups 3/4 full.  Bake for 15-17 minutes.

Serve warm (if anyone's awake at your house)!

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