Category Archives: Muffins

Cherry Friands

I can’t re-blog any more in WordPress…What gives?

But glad to see cherries back in the groceries!

This is a re-post from September 2016.

Looking forward to making this again!

Cherry Friands

When I saw these, Cherry Friands, I knew I desperately wanted to try them. I saved the recipe. I even saved my last batch of fresh cherries in the freezer just for this recipe!


I created a lighter version with less butter and maple syrup. Here’s how I made mine.


45 grams flour
3/4 stick butter (will use only 1/2 next time)
80 grams almond meal
1/3 cup maple syrup
3 egg whites
a pinch of salt
6 pitted cherries

Prepare a 6 muffin tin. Preheat oven to 350 degrees.

In a bowl, whisk together: melted butter and egg whites. Add in flour,  almond meal, pinch of salt and maple syrup. Add 1-2 tbsp of batter into muffin tins. Top with a pitted cherry.

Bake for 20 minutes or until cooked and toothpick test passes.


Enjoy with a nice cuppa tea!

Cranberry Friands

I really enjoyed my Cherry Friands.

A lot.

I have been eagerly awaiting the Cherry season so I can make them again with fresh cherries.

Meanwhile, I decided to try some Cranberry Friands, mostly  following this recipe. It makes 12 friands and here’s how I made mine.



1 3/4 cup almond meal
3/4 cup all purpose flour
1/4 cup icing sugar
1/2 tsp baking power
1 stick butter
5 egg whites
1 cup fresh cranberries
1/2 cup coconut flakes
2 tbsp white chocolate bits
a handful of slivered almonds (optional)

Pre-heat oven to 360 degrees F. Prepare two muffin tins.

In a bowl mix together flour, almond meal, and baking powder. Whisk together egg whites, melted butter and sugar. Combine the two and mix well. Fold in cranberries, coconut flakes and chocolate bits. Mix well.

Scoop and add batter to muffin tins about 3/4 full. Sprinkle some slivered almonds and bake for 25 minutes.

Enjoy with a cuppa tea!

Georgetown DC CupCakes

This was never a serious bucklist item. But since I have lived in the east coast for the last few few years, and CupCake Wars have been airing since 2010. When friends visit, I am happy to make an exception.

Strolling through Georgetown, we chose to wait 20 to 30 min outside Georgetown DC cupcakes to  purchase our first 1/2 dozen cupcakes: Salted Caramel, Chocolate Mint, Coconut, Pumpkin Spice, Red Velvet and Chocolate Ganache.


It was my birthday week. My best friend from childhood was here to help me celebrate. Who else better to do so…


Although coconut was my choice, we both agreed Salted Caramel as the best, followed by Pumpkin Spice as second best.

Healthy Whole Wheat Chocolate Cherry Muffins

After the intense heat of the summer, I finally dared to turn on the oven, this past weekend to bake some fresh Jalapeno sun-dried tomato bread and these delicious Chocolate Cherry Muffins. I came across this recipe a while back, and had thoughts of baking it with fresh cherries when they could be found in abundance,  but since, I was loath to do anything baking-related during the intense heat of the summer, I opted instead to wait until fall.


Deeba of PassionateAboutBaking makes everything look so delicious and easy, that I am always motivated and driven to try my hand at baking. I have always been interested in baking, but I don’t have the patience or the courage to try something so rich, decadent and ostentatious as the recipes that she posts. If pictures speak a thousand words, her’s seem to speak in millions!


While I coveted and craved her Mango Pastel de Tree Leches, I opted instead for the saner, simpler, and healthier: Chocolate Cherry Muffins. I had promised my colleagues, come fall, I would bring in some muffins. Here’s how I made mine:

1 1/4 cup white flour
1/2 cup whole wheat flour
3/4 cup sugar
1/2 cup chocolate chips
1/2 cup dry cherries
1/2 cup walnuts (optional)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp cocoa
3/4 cup sugar
1 egg
1/2 cup olive oil
1 cup milk ( I used skim)
1 tsp vanilla essence


Preheat oven to 400 degrees Fahrenheit.

In a large bowl, mix all the dry ingredients,1 through 11, including cherries and chocolate chips. In a smaller bowl, whisk together the egg, milk, oil and vanilla essence. Combine with the dry ingredients and mix well.


Prepare 2-3 cup cake tins. Drop 1-2 tbsp of the mix into the prepared tins. Bake for 20 minutes at 400 degrees. Makes 15 happy and healthy muffins.


Happy Fall!