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.
These muffins were good warm, shortly out of the oven, but are even better the next day. The
cherry flavour blends into the muffin and the cornmeal texture softens. And they were just amazing split in half with coconut oil spread on it—AMAZING.
I hope you give this recipe a try—let me know how you like it!
GLUTEN-FREE MUFFINS: ABOUT THE FLOURS
Instead of all-purpose flour or whole wheat flour, I used a blend of chickpea and buckwheat flour. Chickpea flour which is super rich in fibre and protein. (1 cup = 10 grams of dietary fiber and 20 grams of protein compared to all-purpose flour which has 3 grams of dietary fiber and 13 grams of protein). As I have experimented with flours, other than wheat, in my baking, I have come to really love chickpea flour, if not for its nutritional profile, but for the stability and structure that is often lacking in wheat flour alternates. Buckwheat, which is a berry not ‘wheat’, has a really fine, light texture, which makes it perfect for combining with chickpea flour. Buckwheat flour is also high in fibre and is a complete protein. All this said, this recipe works totally fine with all-purpose flour instead of chickpea and buckwheat flour.