Cherry and almond muffins
Prep:
15 mins
Cook:
20 mins
175g (6 oz) Stork Baking Liquid
175g (6 oz) golden caster sugar
300g (11 oz) self raising flour, sieved
3 medium eggs
5 tablespoons milk
1 teaspoon almond essence
½ teaspoon baking powder
250g (9 oz) fresh cherries, stoned and quartered
Place 12 muffin cases into a muffin tray.
Add all the ingredients except the cherries into a bowl, and beat with a wooden spoon until the mixture is smooth.
Reserve some cherries for decoration and fold the remainder into the mixture
Divide mixture evenly between the paper cases, and decorate the tops with remaining cherries.
Bake in a pre-heated oven for 20-25 minutes oven 200°C, 180°C (fan assisted), Gas mark 6 for 20-25 minutes. Dust with icing sugar to serve.
This recipe is brought to you by Stork Baking Liquid
Serves
12
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Flour, Fruit, Sugar
Recipe Type
Cakes & Baking, Cake Stall, Breakfast
Level of Difficulty
Easy
