Juicy cherries and small pockets of rich almond marzipan make these muffins a delicious tea time cake or a perfect mid morning snack with a cup of coffee. The tiny poppy seeds add a bit of crunch too
- 255g self raising flour
- 115g caster sugar
- 2tbsp poppy seeds
- 150g canned cherries, drained and roughly chopped
- 115g golden marzipan, cut into small pieces
- 1 medium egg, beaten
- 50g butter or margarine, melted
- 175ml whole milk
Pre-heat oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Line a 10 cup muffin tin with muffin or cup cake papers.
Sift the flour into a mixing bowl, and stir in the sugar, poppy seeds, cherries and chopped marzipan. Make a well in the centre.
Mix together the egg, melted butter or margarine with the milk in a jug. Pour into the well and mix to form a thick, rough batter.
Spoon into the lined muffin cases and bake on the middle shelf in the oven for 22-25 mins, until risen and golden. Transfer to a wire rack to cool. Best served warm.
These muffins make a great tasting pudding: simply serve hot, out of the papers and accompany with warm chocolate sauce and a little pouring cream.