Cherry Apricot Corn Muffins

These muffins are slightly sweet and have a nutty whole grain texture. I love baking a batch of them whenever I invite someone over for a coffee date. They work with any fruits you have available, fresh and frozen. Summertime calls for apricots, cherries, berries.. in fall you can substitute with plums or pears, in spring with strawberries and rhubarb. The base is the same. 

Cherry apricot corn muffins (makes about 8 muffins)

2 tbsp chia seeds + 1/2 cup nut milk or 2 eggs

1/3 cup (50g) polenta or corn meal

1 1/2 cups (180g) spelt flour

1 tbsp baking powder

1/2 cup almond meal

Zest and Juice of one organic orange

1/3 (60ml)cup melted coconut oil

1/3 (60ml)cup maple syrup

1 pinch of sea salt

2 cups fresh apricots and cherries

preheat oven to 180C

if you are using chia seeds instead of eggs, whisk chia seeds and milk together in a medium bowl, set aside for at least 10minutes to thicken

combine dry ingredients in one bowl

mix wet ingredients in another bowl

add wet to dry ingredients and use a spatulato combine 

add fresh fruit

spoon into muffin molds 

bake for 25min