Two new finds for making muffins more interesting.
First: raw buckwheat grouts (with a dab of coconut oil and a dot of maple syrup) as muffin topping. Who knew?
Second: fresh fruit (in this case cherries mixed with butter and the aforementioned syrup) as muffin base. Equally amazing. I expect you can use any fruit to the same effect.
I modified a recipe from an Ontario Fresh flyer. The new version:
Upside Down Cherry Muffins
3 cherries per muffin cup
1/4 cup butter
3 T. maple syrup
1 1/3 cup flour
1/2 wheat bran
1/2 t. stevia
1 t. baking powder
1 t. baking soda
1 egg
1 cup yogurt
Put cherries in muffin tin. Combine butter and syrup and divide amoung tins. Combine remaining dry ingredients. Whisk egg with yogurt and add to dry ingredients. Stir until wet. Divide batter amoung tins, topping cherries. Bake at 375 for 25 minutes.
To make a day 