Gluten-Free Cherry-Almond Muffins
2/3 cup sugar
3/4 cup toasted almonds
4 tbs softened unsalted butter
1/4 tsp salt
1/4 cup buttermilk OR dairy-free substitute
2 large eggs
1/2 tsp almond extract
1 cup all-purpose gluten-free flour blend
1/2 tsp gluten-free baking powder
2 cups unsweetened, pitted, drained dark cherries - cut cherries in half and reserve juice
1/2 tsp guar gum (add only if the gluten-free flour blend you use does not contain xanthan or guar gum)
Cherry Juice Glaze-
1 cup reserved cherry juice
1/4 cup arrowroot starch OR cornstarch
1/2 cup sugar
1/2 tsp almond extract, optional
Preheat oven to 375° F / 190°
Butter or use 'Pam' to oil muffin tins (or cake pan)
Place sugar, 1/4 cup of the toasted almonds, butter and salt in a food processor bowl and pulse until the nuts are finely ground and the mixture is well combined.
Add buttermilk or dairy-free substitute, eggs and almond extract and pulse until the mixture is smooth.
Add gluten-free all-purpose flour blend and baking powder to wet ingredients and pulse to combine. Only add guar gum if your gluten-free flour blend does not contain xanthan or guar gum.
Pour the batter into a mixing bowl and fold in prepared cherries. Fill muffin tins about 2/3 full with batter (or add all to cake pan).
Coarsely chop remaining 1/2 cup toasted almonds and scatter nuts on top of the batter.
Bake in preheated oven for about 30 minutes or until done.
Servings - 8 to 12 depending on bake ware used.
Cherry Juice Glaze:
Pour reserved cherry juice in a medium saucepan. Add arrowroot OR cornstarch and whisk to dissolve. Add sugar and over medium heat whisk until the mixture thickens. Remove from heat and whisk in almond extract. 8-12 servings.