Cherry and almond muffins

Prep: 15 mins
Cook: 20 mins
Cherry and almond muffins

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


Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Flour, Fruit, Sugar

Recipe Type
Cakes & Baking, Cake Stall, Breakfast

Level of Difficulty

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