Dessert number 3! Use fresh or frozen cherries for this one… yummy!
- ¾ cup raw sugar
- 1 large egg
- 1½ cups white whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup extra light olive oil
- 1 cup 1% milk
- 2 teaspoons almond extract
- 1 cup pitted fresh or frozen cherries, chopped
- 1 tablespoon butter, melted
- ½ cup fine raw sugar
Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.
In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, milk, vanilla and almond extracts. Mix to combine.
In a small bowl, sift the flour, baking powder and salt. Pour into the egg mixture and stir well. Fold the cherries into the batter and mix to incorporate.
Divide batter evenly into the muffin cups, filling about ½ full.
Bake for 15 minutes, until a tester inserted into the center comes out clean.
While duffins are baking, melt butter in a small bowl. Pour ½ cup sugar into a medium bowl.
Once the duffins are done, lightly brush the top with melted butter, remove from the pan and roll in the sugar, coating all parts of the duffin.