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Cherry-Almond Muffins

From: Diamond Nuts

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Serves 12 servings



  • 2 cups whole-wheat flour
  • cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup egg substitute
  • 1 cup vanilla soy milk
  • ¼ cup almond oil
  • ½ teaspoon almond extract
  • cup dried cherries, chopped
  • 1 cup sliced almonds, roasted


Preheat oven to 400F. Blend flour with sugar, baking powder, cinnamon and salt. In a separate bowl, stir together egg substitute, vanilla soy milk, almond oil and almond extract; blend with dry ingredients just until well-incorporated. Fold in dried cherries and almonds. Spoon into paper-lined 2 ½-inch muffin pans. Bake on top rack of oven, 20 to 25 minutes.

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