Ground Cherry Muffins

I have been doubting the efficacy of keeping a blog like this, until the other day when I was able to dig back in my archives to look for a recipe I made months ago in order to come up with this Ground Cherry Muffin recipe. It really helped to be able to look back and alter an old recipe!

The CSA sent us more ground cherries this past week. Over the past year, I had made coffee cake and a different muffin recipe with them, but this time I thought I'd use the Peter Hunt Blueberry Muffin recipe and swap in the ground cherries instead.

2 cups flour (PH calls for pastry flour. I used a combination: 1 1/2 cups all purpose flour, 1/2 cup almond meal)

3 tsp baking powder
1/2 tsp salt

1/2 cup sugar

2 eggs

3/4 cup milk 

4 tablespoons melted butter 

1 tsp vanilla extract

1 cup gooseberries
2 tsp TJ's Flax Seeds with Blueberries (optional topping which I would not use again)

Preheat oven to 400. Mix and sift dry ingredients. Stir eggs, milk, butter, almond extract and blueberries together, and mix with flour mixture. Spoon into muffin tins. Bake for 12-15 minutes.

The muffins came out well; I like the bit of almond flour which adds a little nutty flavor to them. I thought that dusting the tops of the muffins with the TJ's flax seed mix would be a nice little health bump - I only used 2 tsps - but it actually tastes kind of weird. Conclusion: Peter Hunt's muffin recipe is infinitely adaptable; using ground flax seeds as a garnish is not a good idea.