TOTAL TIME40 MINS
2 cups whole-wheat flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup egg substitute
1 cup vanilla almond milk
1/4 cup almond oil
1/2 teaspoon almond extract
2/3 cup dried cherries, chopped
1 cup sliced Ambrosia almonds, roasted
Preheat oven to 400ºF.
Blend flour with sugar, baking powder, cinnamon and salt.
In a separate bowl, stir together egg substitute, vanilla almond milk, almond oil and almond extract;
blend with dry ingredients just until well-incorporated.
Fold in dried cherries and almonds.
Spoon into paper-lined muffin pans.
Bake, 20 to 25 minutes.