These lovely light muffins are delicious. As cherries are now in season these are one of our favorite ways to enjoy them.

Cherry Poppy Seed Muffins


  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 2 cups all purpose flour
  • ¼ cup sugar
  • 1 cup pitted fresh cherries
  • 2 tablespoons poppy seed
  • 1 egg replacement
  • ¾ cup soy milk
  • ¼ cup Earth Balance or other vegan margarine, melted

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  1. Preheat the oven to 375°F / 190°C.
  2. Prepare muffin tins or cups with spray oil.
  3. Clean the cherries, pit and cut into small pieces.
  4. Sift together flour, salt, baking powder, poppy seeds and sugar.
  5. Add cherries and stir gently to blend.
  6. In a separate bowl, mix the egg replacer in the soy milk and melted vegan margarine.
  7. Add the wet mixture to the dry and stir to mix. (It will be a stiff batter)
  8. Spoon the batter into prepared muffin tins.
  9. Bake muffins at 375°F / 190°C for 25 to 30 minutes.


adapted from