Cherry and Almond Muffins
Beat the queue and the cost of coffee shop pastries by crafting yourself some of these. This is our muffin to end all muffins, an ingenious mishmash of soft juicy cherries with nuts hidden here and there – definitely enough to keep you going until lunchtime.
|2 tsp||baking powder|
|A pinch||of salt|
|A pinch||of cinnamon|
|400g||tin of stoned cherries|
You will need muffin cases.
PREHEAT oven to 180°C.
SIEVE flour, sugar, baking powder, salt and cinnamon together in a bowl, then add most of the almonds, leaving some to sprinkle on later.
MELT the butter gently in the microwave and beat in the egg.
COMBINE wet and dry ingredients and stir to bring together.
ADD drained cherries and mix, taking care not to break them up too much.
LAY out 12 paper muffin cases on a baking tray and dollop a heaped tbsp of mix into each.
SPRINKLE with demerara sugar and a few flaked almonds and bake for 20 minutes until risen and starting to crack.
ENJOY fresh, straight from the oven or even better as a mid-morning snack the day after.