You are here: Home » Recipes » Gluten-Free Fresh Cherry and Almond Muffins Gluten-Free Fresh Cherry and Almond Muffins Recipe by Our Cookbook Collection Yield 12 servings Tart-sweet bites of fresh cherry punctuate these almond-flavored muffins. PrintEmail Ingredients 1 1/2 cups brown rice flour blend (1 cup finely ground brown rice flour, 1/3 cup potato starch, 1/6 cup tapioca starch)1/2 cup almond flour1 tablespoon gluten-free baking powder1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon xanthan gum1/2 cup granulated sugar1 -- egg1/4 cup vegetable oil3/4 teaspoon almond extract1 cup plain yogurt1/4 cup milk1 cup coarsely chopped pitted Bing cherries Instructions 1. In a large bowl, whisk together flour blend, almond flour, baking powder, cinnamon, salt and xanthan gum. 2. In a medium bowl, whisk together sugar, egg, oil and almond extract until well blended. Whisk in yogurt and milk until blended. 3. Add the egg mixture to the flour mixture and stir until well blended. Gently fold in cherries. 4. Divide batter equally among prepared muffin cups. 5. Bake at 350 F for 20-25 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool. Reprinted with permission from 150 Best Gluten-Free Muffin Recipes by Camilla V. Saulsbury, Robert Rose Inc.