Monday, August 2, 2010

Whole Wheat Cherry Coffeecake Muffins

MaMa made these for DaDa to take to work, but we'll just say that they never made it to the office.  :)  They were definitely some ooey-gooey whole grain goodness!  MaMa says they were somewhat time consuming, mostly because of quartering and pitting the cherries, but we had a bunch of cherries we needed to use before they went bad.

This is another great recipe that uses Joseph's Grainery Soft White Whole Wheat Pastry Flour.  What?  You say you haven't ordered any yet?  Well, what are you waiting for? Go for it, it's good stuff, you can order it here.  Once you get it you can start making some of these yummy treats, like these muffins.

1 c Joseph's Grainery Soft White Whole Wheat Pastry Flour 
2/3 c brown sugar
1/2 tsp sea salt
2/3 c old fashioned oats
1/2 stick butter

1 1/4 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
2 c cherries, pitted and quartered
3/4 stick butter
1/2 c brown sugar
1 egg and 1 egg white
2 tsp vanilla
1/2 c plain yogurt
3/4 cherry jam (another fruit will work fine - we used grape, since we didn't have cherry on hand)

Preheat the oven to 350 degrees.  Line muffin pan with paper liners.  In a medium bowl for the topping, combine the flour, brown sugar, salt and oats, then work the butter in with your hands until you create pea sized lumps.  Put in the fridge while you prepare the muffins.  

In a large bowl, cream the butter and sugar, adding the eggs and vanilla.  Then gradually add the dry ingredients and follow with the yogurt.  Fold in the cherries.  Pour the batter into the muffin tins, until they are 2/3 full.  Drop 2 tsp of jam onto each muffin and swirl with a toothpick.  

Sprinkle the crumble topping onto the muffins.  Bake for 22 minutes or until a toothpick comes out clean.  Let cool on a wire rack.

This recipe was adapted from a similar recipe that we found on FragrantVanillaCake.


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