Cherry Nut Muffins

Prep Time: 15 Minutes

Time to Table: 40 Minutes

Serves: 12


  • 3/4 cup frozen sweet cherries
  • 1/2 cup egg substitute
  • 3/4 cup Daisy Light Sour Cream
  • 3 tablespoons vegetable oil
  • 1/4 cup skim milk
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup chopped sliced toasted almonds
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


Thaw and drain the cherries; chop and pat dry. Heat the oven to 400 degrees. Spray 12 muffin cups with nonstick cooking spray or line with paper cups. Combine the egg substitute, sour cream, oil, milk and vanilla in a medium bowl; whisk until blended. Combine all remaining ingredients except the chopped cherries in a large bowl; stir to combine well. Add the sour cream mixture to the flour mixture; stir just until moistened. Fold in the chopped cherries. Fill the muffin cups 3/4 full. Bake the muffins for 16 to 18 minutes or until the tops spring back when lightly tapped with a finger. Cool the muffins in the pan 5 minutes; remove from the pan to cool.