Part 1 Mashed cherries and juice…

1. In a small saucepan, add the cherries and 1 Tbsp. coconut sugar.
2. Bring to a boil and immediately turn down heat to simmer and cover.
3. Let simmer covered for 5 -7 minutes until cherries are soft and can be mashed.
4. Strain the mashed cherries from the juice and set aside. Reserve ¼ -1/3 cup cherry juice and  set it aside for the glaze.
5. Mash the cherries and set aside for adding into the batter.
6. To skip this step, use 1/3  cup cherry preserves.
7.  

Part 2 Making the muffins

1. Pre-heat oven to 350-degrees.
2. Add all the dry ingredients into a bowl. Stir to mix then, set aside.
3. Cream butter and sugar.
4. Add 1 egg
5. Add the mashed cherries,( or 1/3 C cherry preserves), vanilla and lemon extracts. Mix well.
6. Begin alternating small amounts of the flour mixture then the yogurt.
7. End with the yogurt.
8. Stir in the remaining halved pitted cherries.
9. Grease muffin tins with coconut oil
10. Fill each muffin tin 2/3rds full .
11. Bake for 18 minutes checking at 15 minutes depending on the accuracy of your oven temperature.
12. Make cherry glaze if using. Method follows.
13. Once the muffins are done cooking immediately drizzle the glaze over them.
14. Let cool before removing from tins.
15. Serve warm or at room temperature with goat or grass-fed butter or top with lemon sheep yogurt. OH YUM!

Part 3 Making the Cherry Glaze for your Gluten Free Cherry Muffins

1. 6 Tbsp. powdered sugar
2. 1/4 C cherry juice ( reserved from mashed cherries)

Whisk both ingredients together until smooth. Drizzle over hot muffins. Cool completely.