Lemon Glazed Cherry Muffins

Florida finally saw some much needed rain the last few days but unfortunately there are areas that have gotten too much.  This system is causing some serious flooding which makes driving dangerous and causes damage to property.  Tropical Storm Debby has been a slow moving storm crawling along at 3 miles per hour and hovering over the entire state with some areas receiving as much as 5 inches of rain per hour.  Time to make up your mind and move out Debby.  Floridians can’t handle more than 3 days of overcast skies.

Since it was raining out and my computer was also down I decided to try some more vegan baking.  Have you noticed how attached we have become to our computers?  When they are not working it feels like something is missing, I felt lost.  Luckily mine just need a bit of canned air to remove the dust from these tiny little vents that I had no idea even existed.  They are up where the lid closes and when I found them and zapped them with air you should have seen the dust.  This was causing my laptop to overheat and shut down.  Use that canned air.

Ok, so back to the vegan baking.  I wanted to use up some fresh cherries and also make muffins.  I saw a Cherry Vanilla Muffin recipe on the Chef Dennis site and I wanted to make them as a thank you for his lovely guest post and beautiful tart last week.  Thank you Chef!!  I did try altering his recipe to vegan but my muffins just would not cook.  I think it may have been the coconut milk that I used.  In the end I figured it was best to use the recipe from the back of the box of EnerG Egg Replacer.  I also used soy milk instead of coconut milk which is pretty thick.  Yeah, they turned out and were light and airy.  Not a bad job if I do say so myself.  The muffins are not really very sweet and since my husband thinks they should taste like a cherry pie, I made a lemon glaze to drizzle over the top.  That sweetened them up.

Recipe from Basic Egg-Free Muffins Ener-G Egg Replacer

1 2/3 cups flour

2 2/1 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

1 teaspoon egg replacer mixed with 2 tablespoons water

1/1/4 cups milk (I used soy milk)

4 tablespoons oil

2 cups pitted cherries slice in half

Preheat oven to 400 degrees.

Sift the dry ingredients together.  In a separte bowl combine the egg replacer with the milk and oil.  Addto the flour and stirr until mixed through.  Spoon into sprayed muffin tins and bake for  25-30 minutes until golden brown.  Drizzle with lemon glaze if using.  This will make 6 large muffins or 12 small.










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30 Responses to Lemon Glazed Cherry Muffins

  1. Cherries & lemon, never thought of it. GREAT combo!

  2. shari

    Could you please post the recipe for the glaze? It seems to be missing, thanks!

  3. I could easily sink my teeth into a couple of these. I’m adding this to my saved file!

  4. Those cherries are gorgeous falling out of the muffin. That lemon glaze looks divine.

  5. I do have some egg replacer I have been meaning to use!! These muffins look so soft and tender. Must try your recipe soon!

  6. What little beauties!! I can see how moist and delicious they are through the pictures. Cherries are one of my favorite fruits!! Hope you are okay after the hurricane down there. Take care!

  7. So glad I found your site! It’s wonderful-and these muffins are gorgeous and look so refreshing!

  8. I love that you use just a little sugar. Muffins look very good, and am sure they tasted great too. :)

  9. 2 Tbsp of sugar? Wow, I am utterly impressed. I usually use 1/4 cup in muffins and people think I’m a nutrition nazi :) – I must try your version; I love tart baking… these look delicious Suzi!

  10. Liz

    I wish you could send some of your Florida rain up to Indiana…it’s going to be a scorcher tomorrow! Your muffins look fantastic…especially with that lovely glaze! I’d love one for breakfast tomorrow :)

  11. So true – when the computers are down (almost never happens but it has once or twice) in my office nobody can get anything done at all. It’s weird – how we’ve become so dependent on them that we’re not even able to function in some ways without them now!

  12. the glaze on the muffins is making me want some :-)

  13. I’m loving all of these cherry posts recently including these amazing muffins! Awesome..

  14. Very pretty and tasty photos!

  15. Suzi, these are gorgeous–and cherries are always best with a hit of citrus to complement them. Beautiful muffins.

  16. I thought you said you can’t bake?! These look AWESOME! Great blog :)

    • Suzi

      I am totally serious I just started to bake sweet treats, so I only have a couple of vegan desserts. Silly me start ot bake and add the vegan conversions on top of it, LOL.

  17. That drizzle is definitely the undoing for me in these muffins – they are absolutely stunning and I wish I wasn’t so speechless! :D

    Choc Chip Uru

  18. Ohhhhhh Suzi. These look SO delicious. Lemon is my absolute favorite!

  19. I wish we could take Debby and dump her over the Midwest. My parents are in the middle of a horrendous drought and could really use the rain she’s giving you.

    Your muffins look delicious. I don’t need to cook vegan or gluten free and am always impressed when people come up with such spectacular recipes without using the ‘standard’ ingredients.

    • Suzi

      Hi and thanks for the sweet compliment, it is tough tring to adapt sweet treats from dairy and eggs. Do you live in Florida? We live just north west of Orlando. Just saw some blue skies and my husband went out to buzz up a couple of limbs that fell during the night on Sunday. I think this thing is finally moving at last. Well as I am typing this it has clouded over and starting to rain again. Take care and I appreciate you stopping by.

  20. Holy Goodness!! These look Delicious!!
    I love the cherries ,I love the glaze..
    Love them!!

  21. Peter @Feed Your Soul

    these look really good. i love cherries and people don’t use them often enough.

  22. I’m sitting here drooling over those muffins with those plump cherries and that oozing glaze. It looks like there might be a little lemon zest on the top — is there? Yum!

  23. now those are some good looking muffins! Sorry you’re first attempt didn’t come out as well, vegan is one area I know absolutely nothing about.
    thanks so much for the shout out!

    • Suzi

      Thanks Dennis. I really wanted to use the coconut milk in place of the yogurt but in the end I had to go for the soy milk. Have a great day my friend.

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