Cherry and Almond Muffins
- 30 minutes
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Prep time - 20 minutes
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Cooking time - 12
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Servings - Easy
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Difficulty
Ingredients
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
Instructions
how_make
- 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 in the preheated oven 200°C, 180°C (fan), gas mark 6 for 20 â 25 minutes. Dust with icing sugar to serve.
