It’s Bike to Work Day today in Colorado.
My work had a station, the Colorado Proud Station.
In honor of all the great Colorado grown produce I made 80 Cherry Almond Muffins to pass out to weary and hungry cyclists. Actually all the cyclists I encountered were not weary, they were quite happy to be exercising on a such a beautiful day. They were hungry though and gobbled up the muffins, yogurt fruit parfaits and chocolate milk on hand. Cherries are just beginning their season here and next to peaches are my favorite Colorado fruit. If you have ever tried a Palisade Peach you know what I am talking about.
There were lots of friendly faces today and lots of hard work on the part of the Colorado Department of Agriculture volunteers; Kate McRoy, Trish Menchaca, Eric Petty and Shaina Knight.
If you need a little energy boost the next time you ride a bike, bus, train or car into work, give these muffins a try!
You can use butter or canola oil in place of the coconut oil, I’m just really liking coconut oil lately and keep adding it to recipes.
Cherry Almond Muffins
makes 12 muffins
1 1/2 c. all-purpose flour
1/2 c. spelt flour
2 t. baking powder
1 t. cinnamon
1/2 t. baking soda
1/4 t. salt
1/2 c. coconut oil
1/4 c. vanilla yogurt
3 eggs
1/2 c. sugar
1/2 c. dried cherries
1/4 c. slivered almonds
1 t. vanilla
1/2 c. turbinado sugar (for dusting the tops)
Combine the first six dry ingredients in a bowl and set aside. In a stand mixer (or by hand in a bowl) mix together the oil, yogurt, sugar, vanilla and eggs. Mix in the dry ingredients just until combined and then stir in the cherries and almonds. Divide among a 12 place paper lined muffin tin. Sprinkle generously with the turbinado sugar. Bake at 375 degrees Fahrenheit for 12 to 14 minutes.
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