Remember when we made our own almond milk? Mmmmm, home made almond milk is sooooo good! That pulp though! What do we do with the leftover pulp?! I hate wasting food, so I was determined to come up with a recipe that not only used the almond pulp, but used the whole batch. 1 batch of almond milk = 1 batch of leftover pulp = 1 batch of something delicious. Are you with me?
The texture of freshly squeezed almond pulp is not all that unlike the texture of ricotta, so I looked to my whole wheat ricotta muffins for inspiration. Like that muffin, this one uses whole wheat pastry flour, is naturally sweetened , and is simultaneously delicate and substantial. Chia seeds add a bit of crunch, and the pairing of sweet almonds with in-season cherries is pretty much perfect.
It may seem like a lot of almond pulp – one packed cup of pulp goes into these muffins, which came from one cup of almonds we used to make the almond milk – but consider how often you’ve added a cup of chopped nuts to a muffin recipe. I add a cup of chopped walnuts to my no sugar banana bran muffins every time I make them! Regardless, these muffins fall into the weekend / occasional category in my books, as do most muffins.
The big question is, what if I don’t have almond pulp? Can I use almond flour or ground almonds instead? Maybe, but I haven’t tested this. Almond pulp will definitely be wetter than ground almonds, so you may have to add a bit of moisture to the recipe. I can’t say for sure if that would work out or not because I haven’t tested it, but if anyone does, please write in and let us know how it goes!
Note! Paul and I are in Istanbul for the weekend, so I may not be able to respond to questions and comments as quickly as normal. I promise I’ll get back to you ask quickly as I can! If you’d like you can follow our trip on Instagram.
Almond Pulp Muffins with Cherries and Chia Recipe:
This recipe makes 12 standard-sized muffins. You can easily cut in in half, but do know that leftover muffins freeze well, so you can set them aside for future weekends if you’d like.
1 cup pitted and halved cherries (about 20 cherries)
1/4 cup unsalted butter, melted and slightly cooled
1 cup (packed) almond pulp leftover from one batch of almond milk
a scant 1/2 cup honey
1 tsp vanilla extract
3/4 cup plain yoghurt
1 Tbsp chia seeds
1 1/2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup slivered almonds
Preheat your oven to 180ºC / 350ºF. Line 12 standard muffin cups with muffin liners or squares of parchment paper.
Start by pitting the cherries. This can be messy business so keep a cleanup towel handy and don’t wear white! There are many cherry pitting methods (maybe you even have a cherry pitter?) but what I usually do is slice them around the middle with a sharp knife, twist to separate the two halves, and pick the pit out with my fingers. Place the cherry halves in a measuring cup and stop when you get to one heaping cup.
In a medium sized bowl, whisk together melted butter, almond pulp, eggs, honey, vanilla, yoghurt, and chia seeds. Set aside.
In a smaller bowl, whisk together whole wheat pastry flour, baking powder, baking soda, and salt. Stir the dry mixture into the wet, careful to not over mix – it should still be a touch lumpy. Fold the cherry halves into the batter, and spoon into the prepared muffin tins. Sprinkle the tops with slivered almonds.
Bake for 18-20 minutes, until muffins are puffed and golden and toothpick inserted towards the center comes out clean. Let cool in the muffin tins for about 5 minutes, then transfer to a wire rack.
Almonds are high in monounsaturated fats – this is a healthy fat when consumed in moderation, the same type as is found in olive oil. Almonds are also a good source of manganese, vitamin E (which has antioxidant properties) and magnesium.
Cherries are rich in antioxidants: anthocyanidins (which give them their intense colour) which help improve antioxidant defences, and quercetin, which may help regulate blood pressure. Cherries are a good source of fiber, potassium and vitamins A and C.
All text and photos © The Muffin Myth 2014