Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2/3 cup Purecane™ zero calorie baking sweetener
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom*

*if you don't have cardamom, you can use 1/2 cinnamon and 1/2 nutmeg as a substitution

• Grated zest of one lime
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup coconut oil, melted and slightly cooled
• 1/2 cup fresh lime juice
• 1 large egg
• 1 1/2 cups cherries, fresh (pitted and chopped) or frozen**

**If using frozen cherries - allow cherries to defrost completely and pat off most of the moisture. Then chop the defrosted cherries and pat off the moisture again.

Directions

1. Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.

2. In a medium bowl, combine both flours, sugar (or dry sugar substitute), baking powder, baking soda, salt, cinnamon, cardamom* and lime zest. Set aside.

3. In another bowl, whisk together the melted butter, melted coconut oil, lime juice and egg (add grape nectar to wet ingredients, if using).

4. Add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be quite thick. Gently fold in the cherries.

5. Evenly divide the batter between the 12 prepared liners. Bake for 5 minutes at 425°F, then turn the oven down to 350°F (leaving the muffins in the oven the whole time) and continue baking for another 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 5-10 minutes and then move to a wire cooling rack to finish cooling.

 

Muffins will stay fresh at room temperature for a few days or for up to one week in the refrigerator. Completely cooled muffins can also be frozen for up to three months.