Impress the family with these light, fluffy and delicious cherry and almond muffins – the fruit will count towards one of your 5-a-day too!
- 175g baking liquid or melted margarine
- 175g golden caster sugar
- 300g self-raising flour, sieved
- 3 medium eggs
- 5 tbsp milk
- 1 tsp almond essence
- ½ tsp baking powder
- 250g fresh cherries, stoned and quartered
- Icing sugar (optional)
Preheat the oven to 180°C/350°F/Gas Mark 4. 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 for 20-25 minutes, then leave to cool. Dust with icing sugar to serve.
Top tip for making Cherry and almond muffins
If you can't get fresh cherries or they're a little expensive then use blueberries or raspberries instead