After a fun New Year’s weekend with my family, I am looking forward to 2023 and getting back to our renovations and work on our channel on YouTube. Hoping you all had a wonderful weekend and New Year’s Eve and day into the New Year!

On New Year’s day for breakfast, I made these muffins and hope you enjoy them.

Cherry Cobbler Muffins:

Ingredients:

2 cups gluten free all purpose flour

1/2 cup organic granulated sugar

1 tsp baking powder

1 1/2 cups almond milk

1/4 cup coconut oil, melted and cooled

1 egg, beaten

1/2 tsp vanilla extract

1/2 tsp almond extract

2 cups frozen cherries, thawed, and cut into small pieces, pitted (reserve the juice to mix in along with the cherries)

Streusel topping:

1/4 cup gluten free quick oats

1/4 cup brown sugar

1/4 organic granulated sugar

2 Tbspns cold grass fed butter, cut into pieces

Directions:

1) Preheat oven to 375°F. Spray muffin pan with coconut oil spray and set aside.

2) In a large bowl, mix together flour, 1/2 cup sugar, and baking powder. Set aside.

3) Whisk together in a small bowl: almond milk, oil, egg and extracts. Separately, on a plate or cutting board, cut cherries and reserve juice from them. Make sure to take pits out. Set aside.

4) With the flour mix, make a well and add the wet ingredients to the flour mix until just combined. Add the cherries with the juice from the cherries into mix and fold in.

5) Using a small measuring cup (1/3 cup), add the batter to the muffin tins. Fill almost to the top. Set aside.

6) In another small bowl, using a fork, mix together and break up most clumps of all of the streusel topping except for the butter. Then add the butter and mix with a fork until you get a large crumble mixture. Sprinkle some on top of every muffin and push into the tops.

7) Bake in the oven for 20 minutes. Check with a toothpick for doneness and cool on a cooling rack for about 5 – 10 minutes. You may need a knife to work around the rim to help it move out of the tins. Serve warm. Yummy!!