About the Recipe

Ingredients
DRY INGREDIENTS
1 cup Einkorn flour
1/2 cup Spelt flour
1/2 cup Almond flour (finely ground up almonds)
½ teaspoon cinnamon
WET INGREDIENTS
1/2 cup cream
1/2 cup whole milk
2 eggs, large
¼ teaspoon almond extract
2 teaspoons baking powder alumimum-free
½ teaspoon sea salt, fine
1/3 cup coconut sugar
1/3 cup coconut oil, gently melted if not liguid
OTHER
1 cup sweet cherries, frozen, pitted and halved
1/3 cup dark chocolate pieces (60% or higher)
Preparation
Step 1
Preheat oven to 375F. 360F if using convection fan
Melt coconut oil in small saucepan if not already liguid
Chop frozen cherries in half, removing any pits
Place muffin pan with either 6 or 12 on a baking sheet
Step 2
In a 2 cup glass measuring pitcher add WET ingredients, cream, milk, 2 eggs, coconut sugar, almond extract, baking powder and salt. Blend together with the whisk.
Step 3
In a separate bow, add DRY ingredients: einkorn, spelt and almond flours, cinnamon. Blend with the whisk until combined.
Step 4
Add WET ingredients to the bowl with the flours and fold together with a spatula until just combined.
Pour in coconut oil. Fold into the mixture with a spatula.
Fold in chopped cherries and chocolate pieces.
Step 5
Using an ice cream scoop or 1/3 cup measuring cup, fill muffin cups until ¾ full.
Bake for 16-19 minutes until top springs back quickly to the touch. Let rest for 5 minutes in pan before taking them out.
Baking Tools for Recipe
MUFFIN PAN - silicone or aluminum. If aluminum, brush some melted butter on inside or use silicone muffin cups in tray. Alternatively, scoop batter directly into silicone muffin baking tray.
MEASURING CUPS AND SPOONS
WHISK
SPATULA
MEDIUM MIXING BOWL
GLASS MEASURING CUP
BAKING TRAY to place muffin tray onto