Thursday, 21 June 2012

Cherry & Almond Muffins...



Cherry and Almond Muffins – makes 18

8 oz Plain Flour

8 oz White Sugar

8 oz Butter or Stork (baking fat)

5 eggs (medium)

2 oz Ground Almonds

Sliced Almonds to sprinkle on top

6 oz Glacé Cherries

1tbsp Baking Powder

Muffin/Large cupcake cases

Chop up the Glacé Cherries into pieces of your own choice – I tip them all out on a board and just keep going until I have none whole anymore.

Put all the ingredients with the exception of the eggs and cherries into a microwaveable mixing bowl and zap on short bursts until your fat is almost runny

Next add in your eggs and really beat everything to get lots of air into the mix

Sprinkle a little flour over the cherries then fold these into the mix too

2/3 fill each of your 18 muffin/large cupcake cases with the mixture – don’t be tempted to make more than this but continue to top up the 18 with the remaining mixture

Sprinkle over some sliced almonds

Bake on the middle shelf for 10 minutes at 180 or 160 if your oven is fan assisted, turn the tray and bake for a further 10 minutes – after which gently press the top to see if it will spring back indicating cooked through

Enjoy x

1 comment:

  1. So pleased you popped across. Now that Blogger has changed some posts slip through and this was one I missed. I am so glad to be your partner
    Jille x

    ReplyDelete

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