2 c. flour

2/3 c. sugar

1 3 oz. package chocolate pudding mix (NOT instant!)

1 T. baking powder

1/2 t. salt

1 c. rice milk

1/4 c. olive oil

1 t. egg replacer (equivalent to 1 egg)

2 T. water

1 t. vanilla

12 oz. sour cherries, drained

1/4 c. sliced almonds

Preheat oven to 400º F.

Combine the dry ingredients (flour, sugar, chocolate pudding mix, baking powder, salt) in a large bowl.

Combine the wet ingredients (rice milk, olive oil, vanilla, egg replacer and water) in a large measuring cup. Pour liquid ingredients into the dry ingredients and stir just until well combined. Fold in the cherries.

Spoon the batter into muffin tins lined with muffin papers (underfill slightly to leave room for the sliced almonds on top). Top with the sliced almonds). Bake for 20 minutes.

A variant of my Butterscotch Cake Muffins