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
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