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Cherry Muffins
Ingredients:
- Expeller-Pressed Coconut Oil for greasing pan
- 2 cups freshly ground white wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoons Himalayan Salt
- 1 cup sour cream
- 1 egg
- 1 tablespoon Coconut Cream Concentrate, thinned with water to about 2–4 tablespoons
- 1 (9 ounce) jar cherry jam
Directions:
Heat oven to 350 degrees.
Grease muffin pan with Expeller-Pressed Coconut Oil. Mix dry ingredients together in a large bowl. Stir together wet ingredients in a medium bowl. Stir wet ingredients into dry.
Pour half muffin batter into muffin cups. Top each with 1 tablespoon jam; you should use the whole jar. Top with rest of batter. Bake until puffed and cooked through, about 20–30 minutes. Yumm!
Recipe submitted by Kim, Whigham, GA.
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