These eggless cherry muffins have a nutty taste of almond flour and a lovely vanilla scent and are rich with sweetened condensed milk instead of eggs.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Dessert, Snack
Cuisine: American
Servings: 5muffins
Author: Famidha Ashraf
INGREDIENTS
First bowl
½cupall-purpose flourmaida
¼cupalmond flour
¾teaspoonbaking powder
a pinch of salt
Second bowl
¼cupsweetened condensed milk
3tablespoonserythritol(or use regular sugar same quantity)
¼cupmelted butteror use melted ghee or any neutral oil
¼teaspoonvanilla extract
3tablespoonsfull-fat milk
10 to 15pitted cherriesquartered and pat dried
INSTRUCTIONS
Prep
Place the wire rack on level 2 and preheat the oven to 200°C.
Grease 5 holes of a 6-count muffin pan very lightly with melted butter or with non-stick spray.
Prepare the batter
In a bowl, add the all-purpose flour, almond flour, baking powder and salt and whisk well.
½ cup all-purpose flour, ¼ cup almond flour, ¾ teaspoon baking powder, a pinch of salt
Take another larger bowl and beat the condensed milk and sugar with an electric whisk for about 3 to 5 minutes on medium to high speed or until it gets creamy in texture.
¼ cup sweetened condensed milk, 3 tablespoons erythritol
Whisk in the vanilla essence, melted butter and milk.
Divide the batter equally into 5 muffin holes (approx 2 to 3 tablespoons of batter in each). Use a tablespoon and rubber spatula to scoop and transfer into the muffin holes, or use an ice cream scooper. Do not try to level the batter or tap the pan or fill the gaps - just leave it as you dropped it.
Bake for 15 to 20 minutes or until golden brown and a toothpick inserted into the muffin comes out clean.
Remove from the oven and place on a wire rack to cool slightly (about 3 to 5 minutes).
Remove the muffins from the pan and let cool completely on the wire rack.
serve
Serve warm or room temperature with some coffee or tea!