All July I’ve been participating in Plantiful Plates Smoothie-a-Day Challenge, which I’ve tended to have for my breakfast. It’s been a perfect time of year to do this—it’s been so hot, so the smoothies are refreshing. I have been using fresh greens and berries which are in abundance now—another bonus. And, with the recipes and ingredients on hand, what to make for breakfast has been easy.
This weekend I woke up wanting something other than a smoothie and I was craving muffins. Inspired by the gorgeous sweet Ontario cherries I got at the farmers’ market, I created this protein rich, gluten-free, just sweet enough Cherry Cornbread Muffin. Continue reading “Cherry Cornbread Muffins”