cherry muffins.

Each weekend we preserve from our garden, bake, and try to make at least one meal that will also work for a few lunches throughout the week. My husband likes taking things to work to snack on and for lunch, and it is easiest for him if everything is ready and available. This weekend we continued our tomato preservation madness (they never stop coming!), but also made a few things for the week.

I have been looking for a good recipe for cherry muffins, and baked a batch of these today (click for recipe). We used the cherries we froze a few weeks back for this recipe, and since they are tart, I whizzed them a bit in the food processor first so that the chunks were smaller and spread evenly throughout. I also put a crumb topping on half of them -- using oats, butter, and brown sugar. They are moist, tender, not too sweet, and as I used organic whole wheat flour and coconut oil, extra good!