It’s cold here today.
How cold, you ask? This kind of cold:
I’d say there’s a wee bit of a nip in the air, wouldn’t you?
I wore my sheepskin coat to work this morning. I never wear my sheepskin coat; it weighs like 20 pounds.
Anyhoo, what better thing to do when it gets this kind of cold than bake? And what better to bake than some wonderfully rich muffins, full of high-quality dark chocolate and fresh, sweet cherries?
I know cherries aren’t in season – it’s 5 degrees outside, duh – but I found some last week at the grocery store that were just gorgeous and couldn’t resist, even if they were $7/pound. I’ve been nibbling on them for days, but realized I should probably do something else with them before they went bad, since I was the only person eating them and they were $7/pound. The Young One is having his friends over Saturday to celebrate his 18th birthday, so I also had some very nice Ghirardelli semi-sweet chocolate chips in the house (I’m making chocolate cupcakes with classic chocolate buttercream per his request), and since cherries and chocolate go so well together…well, there you go.
And, my goodness, are they ever good. Even The Young One and his friends were gobbling them down – I had to hide them just so I’d have a couple left to photograph. (Yes, the chocolate chips kind of sank to the bottom, but frankly, who cares? It’s chocolate; it’ll be good no matter where in the muffins it ends up.)
If you remove the chocolate chips and cherries, you have a very good, basic muffin recipe that works well with just about any additions or flavorings stirred in. Just super, and reasonably low in calories and carbohydrates, as well.
- 1 1/2 cups almond flour
- 4 tablespoons tapioca flour
- 2 tablespoons potato starch
- 1/4 cup coconut sugar
- 1/2 teaspoon kosher sea salt
- 1/2 teaspoon baking soda
- 3 large eggs
- 1/4 cup ghee or clarified butter, melted and cooled
- 1 cup chopped fresh sweet cherries
- 1 cup high-quality bittersweet chocolate chips
- Preheat the oven to 350 F. Generously grease the cups of a standard, one-dozen muffin tin.
- In a large bowl, combine the almond flour, tapioca flour, potato starch, coconut sugar, salt and baking soda. Beat the eggs in a small bowl, and stir into the almond flour mixture. Add the melted ghee and beat lightly by hand with a wooden spoon, until thoroughly combined. Fold in the cherries and chocolate chips.
- Divide the batter equally between the greased muffin cups. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes before removing from the pan. Cool completely before serving.
- Nutrition (per serving): 243 calories, 17.1g total fat, 57.1mg cholesterol, 152.9mg sodium, 252.7mg potassium, 16.7g carbohydrates, 3.5g fiber, 8g sugar, 3g protein