These are delicious and light!
Perfect for summer picnics with left over turkey or a tuna and tomato salad.
The muffins are pretty to look at and nice to have for a savoury brunch served with other antipasto delights.
They take about 10 minutes to prepare and only 15 minutes to cook.
12 small Muffins or 8 large
This is a GLUTEN FREE version but use whole wheat flour if you prefer.
Preheat the oven to 180C. Line a muffin tin with 8-12 cups.
About a cup full of fresh basil leaves (about 30)
2 tablespoons roasted sunflower seeds
¾ cup extra virgin olive oil
2 eggs
4 tablespoons low or no fat yogurt
2 tablespoons honey
½ cup gluten free flour (rice flour)
½ cup almond meal
½ teaspoon sea salt
½ teaspoon baking powder
½ teaspoon cream of tartar or baking soda
½ cup grated Grana Padano Parmesan or tasty cheese
1 cup Morello or sour cherries
In a food processor (or jug for a stick blender) blend the basil, eggs, yogurt, honey, sunflower seeds with the extra virgin olive oil.
Place all the dry ingredients in a bowl ie flour, almond meal, salt, baking powder, cream of tartar (baking soda) and parmesan cheese.
Add the blended mix to the dry and stir gently with a whisk to make a smooth batter.
Fold in the cherries.
Pour the batter into the moulds to half way as the cherries may drop to the bottom.
Top each one to ensure cherries are evenly divided.
Bake for about 15 minutes and they are golden or light brown, test with a skewer if preferred.
Best served at room temperature.
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