Friday, May 7, 2010

Cherry and Almond Muffin

Recipe adapted from the book Good House keeping' Great Cakes'.
These muffins are best eaten on the day of making,can be served for breakfast or with afternoon tea.
Makes 12 muffin
Plain flour-225 g
Brown sugar-75 g
Ground almonds-50 g
Milk-300 ml
Sunflower oil-50 ml
Dried cherries-100 g
Lemon juice-3 tbsp
Baking powder-1 tsp
Vanilla essence-1 tsp
Flakes almonds to decorate
Honey to serve
Preheat the oven to 190 degree celsius.Grease and line a muffin tin with 12 muffin cases.Sift together flour and baking powder,add the sugar,ground almonds and cherries,mix well.
Beat together egg,milk,oil,lemon juice and essence.Pour the wet ingredients into the dry ingredients,stir well until they are just combined. The mixture should look lumpy,do not overmix,the muffins will get tough.
Spoon the mixture into the prepared muffin cases.Sprinkle with flaked almonds,bake in the preheated oven for 25 minutes until well risen. Take it out,leave it to cool in the tin for 5 minutes,transfer to a wire rack to cool.

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