Flax muffins for jam, with cherries

If you've never made a flaxseed meal before, I suggest starting with this simple muffin recipe. The dough for these linen muffins is prepared without dairy products, based on jam and brewed tea. Inside cupcakes - juicy filling of cherries.

Ingredients

• Fresh cherries - 60 g
• or frozen pitted cherries - 50 g
• Flaxseed flour - 50 g
• Wheat flour - 50 g
• Raspberry jam (without berries) - 50 ml
• Loose black tea - 0.5 tsp
• Water (boiling water) - 50 ml
• Vegetable oil - 1 tbsp. the spoon
• Egg - 1 pc.
• Sugar - 3 tbsp. spoons
• Baking powder - 0.5 tsp

Directions

1. Prepare products.
2. Loose tea pour boiling water, leave for 5 minutes, then strain through a sieve and cool.
3. If you have frozen cherries, thaw them beforehand and drain the juice.
4. Peel the cherries, put them in a sieve and leave them to extract the juice. Then dry the berries with paper towels.
5. Beat the egg with sugar.
6. Add brewed tea, vegetable oil and jam.
7. Whisk.
8. Mix two types of flour and baking powder.
9. Sift flour mixture into bowl with liquid ingredients.
10. Beat with a mixer until smooth.
11. Turn on the oven to heat up to 180 degrees.
12. Fill muffin cups almost to the brim with batter.
13. Put 3 cherries in each mold.
14. (If desired, cherries can be rolled in starch before adding to the dough.)
15. With a spatula or spoon, "hide" the berries inside the dough.
16. Bake linen muffins with cherries at 160-180 degrees for 20-25 minutes.
17. From the indicated amount of ingredients, 9 cupcakes were obtained.