As I have a large supply of frozen fruit ready to use in smoothie bowls I thought I would try and use some in baking. I absolutely love blueberry muffins with the fruit adding moisture and sweetness to an otherwise plain muffin, therefore I thought I would experiment with this traditional recipe by adding cherries to the muffins instead. The muffins were really tasty and the hint of almond from the ground almond, made them taste slightly of cherry bakewell. Although I feel fresh cherries would have added more flavour they were great muffins nevertheless!
Ingredients for 12 muffins
225g plain flour
2 tsp baking powder
55g ground almonds
125g caster sugar, plus extra for sprinkling
150g butter, melted
2 eggs beaten
250g cherries (frozen or fresh)
- If you are using frozen cherries, leave them to defrost for about 2 hours and then drain them of their excess liquid.
- Preheat the oven to 190°C/375°F and place 12 paper cases in a muffin tin.
- Sift together the flour and baking powder into a large bowl and then stir in the sugar and ground almond. Make a well in the centre of the dry ingredients.
- Beat together the butter, milk and eggs and then pour into the well, stir gently until just combined, do not over mix. Then gently fold in your cherries.
- Bake in the preheated oven for 20-25 mins until golden in colour and the cakes are just firm to touch. Sprinkle with sugar to serve.