Cherry Vanilla Almond Muffins - Low Carb, Gluten Free, Sugar Free

One of my very close friends absolutely loves dessert. It seems to make her extremely happy. All dessert. Well, almost all dessert anyway. Anything that is too dry, especially cake, is the exception to the rule.

So, when I decided to make cherry muffins the other night, I could see the disappointment flash across her face (even though she tried hard to hide it). Just to be safe, I made her a side of whipped cream to slather on the muffins in case they were too dry for her.

As she ate her first bite of muffin, she had a huge smile on her face and said I should make sure to say (these are her exact words): "you know how with most muffins, only the top is really good and the rest is just kind of dry and boring? Well these muffins are delicious all the way through!"

I used frozen cherries for this recipe. I've found that using the fruit frozen works better in baked goods than thawing it first. For reasons that I can't explain, frozen fruit works perfectly and thawed fruit turns into a watery mess that dyes the dough strange colors. Fresh is, of course, great too, but then you're limited by the seasons. Given the time of year, cherry muffins would be out of the question at this moment. If you're lucky enough to have access to a Costco, that store is a bonanza of relatively inexpensive frozen organic berries and fruits. These muffins feature their incredible frozen organic cherries.

This is a very easy, 1 bowl recipe. These muffins freeze perfectly. Let them cool, put them in a big Ziploc bag or cookie tin and freeze them. To defrost, just take out a few muffins, and heat on 350 until warmed through. They sometimes get a little crisp on top as they're reheated, and that tastes especially good. Like my friend pointed out, you don't have to worry about them getting dry!

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