What is the yummiest way to eat cherries for breakfast and desserts – it has to be this Multigrain Cherry Muffins with Oat Crumble. The pop of flavor from the fresh tart cherries makes you want to go back to these muffins again and again. Muffins are my favorite baked goodies because they are super easy to make and extremely versatile. You throw in whatever lil is there in your pantry, these mini wonders will never fail to impress. No extravaganza, no paparazzi its simply delicious.
These Cherry Muffins just hits the right spot. While these are healthy because of the multigrain flours used and no refined sugar, they are tasty too. the nuttiness from the flours, the bite from the oat crumble and the sweet-tart flavor from the cherries all come together into a beautiful lil dessert. Make it now and it will fly in no time.
INGREDIENTS: (Makes 6 pieces)
- 60 grams whole wheat flour
- 30 grams buckwheat flour
- 30 grams bajra flour
- 100 grams jaggery
- 3 tbsp melted butter
- 1/2 tsp baking soda
- 1/2 tbsp white vinegar
- 1 tsp vanilla extract
- 180 ml lukewarm water
- 1 cup pitted fresh cherries
- 4 tbsp cold butter, chopped
- 6 tbsp whole wheat flour
- 6 tbsp rolled oats
- Preheat the oven to 180C for atleast 15 minutes. Meanwhile line the muffin cups with liners and keep aside.
- Take jaggery, vanilla extract, jaggery powder, melted butter and vinegar in a bowl and whisk until well combined.
- To this add all the flours and baking soda and gently fold until combined.
- Add pitted cherries and fold in gently. Transfer the batter equally amongst the liners.
- Now take the whole wheat flour for the crumble along with rolled oats and using the tips of your fingers run the butter cubes until the whole mixture resembles a crumb.
- Equally divide it and cover the top of the muffin batter.
- Bake for 20 -22 minutes or until a skewer inserted comes out clean. Once done, slightly cool and serve.