Cherry Corn Muffins

Happy Saturday, Dearies!

I hope you all are having a great Father's Day weekend. I know that many of you are thinking about what special thing to make for Dad or Gramps tomorrow for breakfast or brunch, so I wanted to share my delicious and healthful cherry topped corn and sorghum muffins with you. They are not only super perfect in terms of texture and fluffiness, but they are also delicious. All of this and with no A.P. flour or Xanthum Gum!

This recipe could probably also be done with only corn meal, but, for accuracy purposes, I'm listing exactly what I used. These muffins are also gluten free and that baked cherry on top tastes like cherry pie. Healthful yumminess in a cupcake wrapper!

Note: the muffins pictured had molasses in them, hence their tan appearance. I remade the exact recipe last night sans molasses and ended up with the most perfect corn muffin. So just know if you follow the recipe you will get a beautiful and more yellow muffin! These photos really don't do justice to the recipe at all, but you all know how night photography goes...

Here's the recipe:

Cherry Topped Corn Muffins

1 1/2 Cups Fine Grind Corn Meal*

1/2 Cup Sweet Sorghum Flour

1/4 Cup Organic White Sugar

2 Tsp. Baking Powder

1/4 Tsp. Salt

1 Organic Egg

2 Tbsp. Low Fat Yogurt

2 Tbsp. Vegetable Oil

1 1/2 Cups Low Fat Milk

Fresh Cherries

*I used an organic corn meal that looked a lot like a flour to me. So this would most likely be considered a fine grind corn meal not a grit or more textured one.

Preheat the oven to 350 degrees and line a muffin tin with oil sprayed paper cups.

In a bowl, mix the flours, sugar, baking powder, and salt thoroughly. Create a well in the center and add the yogurt, oil, milk and the egg (beaten already). Mix gently till homogeneous. Spoon batter into the muffin cups and place the cherry on top. If you have trouble making it stay at the top, you can do like I did and put another cherry or a piece of chocolate below it in the mix so that it has something in which to lean. Bake for 18-20 minutes. Recipe makes 10-12 muffins depending on tin size.

Enjoy with honey butter, jam, or whatever you like.

Happy Father's Day everyone!

p.s. if you want your muffins to be shiny on top, brush them with a smooth, chunk free apricot jam. Oh, and I'm going to try this with flax egg, soy milk & soy yogurt soon for my vegan lovelies!