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Cloudy with a chance of cherries..
plucked and plonked,
rain down into a silvery bucket
under a crimson sun.
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Ruby red shoulders smart
stretched on crumpled terrycloth bed
while waves lull lull lull into
a marooned day’s sleep.
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Scarlet snaps capture rosy seconds
of blooming love and tender,
just three winks three winks
before they part.
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Doesn’t it seem summer rushes by in a blink? Holidays ebb and flow and before we know it we’re home again in the thick of it all. It’s been a lovely summer all round, filled with lakes and gardens, lake house recipes (which I hope to share), and much needed sleep. We were pleased to discover that Bella is a willing traveller, resting perched on her pillow on our laps for the entire 7 hour drive to the lake.
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At the end of their journey, Katie and Austin bestowed upon us a pail filled with cherries. My vote was for pie but my healthy daughter insisted on something a little more, well, vegan and healthy. So here it is, my Crunchy Cherry Muffin rejiggered and Vegan and er.. healthy.. er.
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Vegan Cherry Bomb Muffins
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- 1 1/2 cups gluten-free flour
- 1 1/2 tsp baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 cup vegan natural cane sugar
- 1/2 + 1/8 cups almond milk, natural, unsweetened
- 1 "extra large egg" made using egg substitute powder, mixed as directed, lightly beaten
- (Ener-G Egg Replacer)
- 1/2 cup Earth Balance, melted
- 1 1/8 cups sweet fresh cherries (about 30) left whole
- 1/8 cup raw sugar or Wilton Sprinkles White Sparkling Sugar
- Preheat the oven to 350F.
- Line 12 muffin cups with silpat liners or spray lightly with cooking spray.
- Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl. Whisk in the cane sugar.
- Measure the almond milk into a medium bowl and whisk in the egg mixture and earth balance.
- Make a well in the center of the flour blend. Slowly add the milk mixture to the flour mixture, then stir in the cherries. Be careful not to overmix.
- Scoop into muffin cups and if you want them to rise into high domes, fill to the top or above. The mixture is thick so you will be able to overfill. The cherries are large so they also "prop" up the batter. Sprinkle the raw or sprinkling sugar over the tops of unbaked muffins.
- Bake for 20-25 minutes or until a cake tester inserted into the middle comes out clean and the muffins have turned a golden brown.
Ener-G Egg Replacer and Earth Balance butter substitute can be found at Blush Lane and other Natural Food grocers.
Your Vegan Cherry Bomb Muffins look amazing! I love that they are vegan too!
So easy to switch up a recipe now that I know how:)
Welcome back Smidge! I am hoping that you had a wonderful trip up to the lake with family and dear Miss Bella. Cherries are so sweet now and at their peak and this little gluten free, dairy free and egg free cherry bomb looks perfect. I can imagine it now as you are hanging out at the lake in a hammock, with a book in one hand, a muffin in the other and Miss Bella curled up next to you hoping that you leave a few crumbs for her… Missed you! Take Care, BAM
I’ve missed everyone as well.. but I will say, there was more than one muffin:D
Hi Smidge ! So good to see recipes that take advantage of the bounty of stonefruits and berries (or cherries in this instance !).
These look so sweet and delicious !
Hi, Carolyn! Nice to see you here:) I’ve missed blogging!!
I’m glad to hear you’ve had a lovely summer. I didn’t realise you live 7-hours from the lake. I’m pleased to hear Bella is a good traveller. Your cherry-bomb muffins look very inviting and I can’t wait for the cherry season to hit Sydney xx
This is such a great time of year for us.. all the produce and fruit is showing up at the markets:)
It sounds like you had a wonderful time at the lake this summer! Summer does go by too fast. You are right though – this is always an exciting time of year. Your vegan cherry bombs look delicious. I have not used cherries all summer. I think there’s still time to fix that though! Let’s hope…
😀 Good luck with your first days of school!
Those muffins look delicious! Glad you enjoyed your summer at the lake, too! 🙂
Hope you’ve been having a great summer as well:D
I am so glad you are writing again 😀
This muffin recipe looks to die for honestly, need to try it!
Cheers
Choc Chip Uru
🙂 Thanks!
Would make this just because of the title and knowing they are healthy, even better.
Trying.. always trying to be healthy, now if I had a garden like yours it would be so much easier:)
I’m always interested in a good vegan muffin recipe. And these ingredients are just wonderful. I love cherries! I’m glad you’ve had such a lovely summer and I surely agree with you that it went by much too quickly. How great that Bella is a happy traveler! She’s had a good summer, too, then. 🙂
Bella absolutely loves the lake, the freedom to run and scrub about on trails was so wonderful for her!
I love cherries! These cherry muffins are the bomb!I’m hoping you had some cherries left for pie too..I love a fruit pie!
hope you enjoyed your summer at the lake house.
Haha.. thanks, Jo!None left for pie.. but there’s always the market;)
OH MY, cherry bomb is a perfect name for these simply because of the HUGE bursting cherries. They look fantastic! I cannot believe summer is coming to an end. We are already getting ready for pumpkin spiced lattes at Starbucks, CRAZY!
I love those lattes.. but can it be true?? I think I heard they were bringing them out early because they are so popular:)
I just love cherries! These look delicious! Going to have to make these soon.
Summer is speeding by at a crazy fast rate…I simply cannot believe that it’s almost the end of August! At least we still have a couple of months left at the cottage…
These cherry muffins are adorable! I love how succulent the cherries are.
I wish we had more.. maybe our market will have some, but they never seem as nice as at the lake.. maybe it’s the atmosphere:)
Glad to see you back! And you brought this terrific cherry bomb recipe for us! Wonderful recipe, such fun pictures. Love the color! Thanks so much.
It almost doesn’t matter what these taste like—they are so dang beautiful and tempting visually.
I love cherries, but I can’t get the rest of the family to buy in otherwise this would be a hit for me. 🙂
Wow these do look incredible! I am gluten free, but not vegan, however I bake a lot of vegan goodies for my friends who are either vegan or can’t have dairy. And I just bought a huge load of cherries because I want to make a cherry pie before summer is over. So I now know what I’ll do with the leftover cherries 🙂 Thanks for sharing with us, I can’t wait to give these a try.
These are lovely, those cherries look so juicy and ready to burst! Thanks for sharing your recipe.
The muffins look delicious (mine would be non-vegan!), but it’s that first photo of the cherries that took my breath away. That heart-shaped drop of cherry juice is captivating!