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Cherry and Almond Muffins

  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Cherry and Almond Muffins

Ingredients

  • For this recipe you can use Stork Tub or Stork Packet.
  • 175g (6 oz) Stork Tub
  • 175g (6 oz) golden castor sugar
  • 300g (11 oz) self raising flour, sieved
  • 3 eggs
  • 5 tablespoons milk
  • 1 teaspoon almond essence
  • ½ teaspoon baking powder
  • 250g (9 oz) fresh cherries, stoned and quartered
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Place 12 muffin cases into a muffin tray.
  2. Add all the ingredients except the cherries into a bowl, and beat with a wooden spoon until the mixture is smooth.
  3. Reserve some cherries for decoration and fold the remainder into the mixture.
  4. Divide mixture evenly between the paper cases, and decorate the tops with remaining cherries.
  5. Bake in the preheated oven 200°C, 180°C (fan), gas mark 6 for 20 â 25 minutes. Dust with icing sugar to serve.