Since we move around so much, we’re often living in places where we don’t know anyone. Of course, as anyone in the military knows, we make fast friends. But 98% of those friends are also military vagabonds who don’t know anyone either. It’s rare to burst outside the military bubble and really bond with the locals (though it’s possible and I have definitely made some great local friends).

Now that Nick has finally made it “back home” (for those of you unaware, our current duty station is actually where he was born!), it seems like we have connections to everyone in town. Which definitely has its perks.

I texted Nick’s cousin one day asking which roadside stand was the best for buying cherries. I didn’t get an answer, but a few calls to her friends later and I had a mission. The next day I found myself driving to a cherry packing plant out in the country, with a bag of frozen halibut (caught in Alaska by family) for a little back alley bartering. After awkwardly walking into several packing areas, lost and looking for someone who knew of the trade, I finally bumped into a guy who asked, “Are you Jess? Just wait here, they’re bringing out your cherries.”

Expecting a single bag of delicious fruits, I was somewhat shocked when this is what they brought out:

Like I said, it’s nice knowing people.

Even after giving bags to everyone and their mothers (including the lady who came to tune our piano– ha!), I still had way more cherries than I knew what to do with. I’ve basically put cherries into every single thing I’ve made for the last week.

Including these muffins.

These muffins are also made with coconut flour– something I’ve been wanting to try and finally picked up at a new Whole Foods-esque grocery store– Sprouts! The flour gave the muffins a slight (delicious) coconutty flavor and spongecake-like texture. It was definitely different, but I liked it!

Coconut Flour Cherry Muffins (Gluten-Free)

(adapted from The Scope)

makes 12 muffins

• 6 eggs
• 6 tbsp butter, melted
• 1/3 cup sugar
• 3/4 tsp almond extract
• 1/2 cup coconut flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1 cup fresh or frozen cherries, chopped

Preheat oven to 400 degrees. Spray a muffin tin with nonstick spray. In a medium bowl, beat eggs lightly. Whisk in melted butter, sugar and almond extract. In another bowl, stir together coconut flour, salt and baking powder, breaking up any large flour lumps. Add wet ingredients to dry and stir until smooth. Fold in cherries.

Divide the batter evenly between 12 muffin cups.

Bake 16-20 minutes, until edges are just beginning to brown. Remove muffins from oven and let cool several minutes in the muffin tin before removing to a cooling rack.

STAY TUNED FOR MORE CHERRIES!!

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