Cherry and Almond Muffins
I don’t really want to talk about my absence from the blogging world. There’s no horrible story behind it. I’m just incredibly lazy. Things got busy and i got slack! All a bit embarrassing really but boy have i missed it! I’m back and serious. Look at my pretty self hosted blog (totally didn’t take me 11 hours to set up!). I am also the proud owner of a DSLR, which i have no idea how to use. Bare with me. Anyway, lets talk Cherry and Almond Muffins!
Having the ability to throw some ingredients into a bowl and come out with something you can call a cake means endless requests. These yummy muffins were a request from my sister and my 1 year old nephew (learning to request cake when he’s only just learnt to walk, pretty impressive).
This recipe is incredibly simple and produces moist and flavoursome muffins. However if the muffins are over mixed they can come out tough. I would highly recommend not using a hand or stand mixer for this recipe. I know, it’s like we’re back in the middle ages. Step away from the Kitchenaid and pick up a wooden spoon! Time for a work out.
These muffins are subtly flavoured with almond essence. If I wasn’t making these for my nephew I would soak the cherries in amaretto before adding them to the muffin batter. Yum boozy muffins!
- 60g unsalted butter
- 280g plain flour
- 1 tbsp baking powder
- pinch of salt
- 200g caster sugar
- 1 egg beaten
- 11/2 tsp almond essence
- 250ml semi skimmed milk
- 100g glace cherries
- Preheat the oven to 200C. Line a muffin tin with cases.
- Melt the butter in a pan over a low heat or melt in the microwave keeping a close eye on it so it doesn't burn. Put to one side and leave to cool slightly.
- Sift the flour, baking powder and salt into a bowl. Mix in the sugar and make a well in the middle.
- In a separate bowl whisk the egg until broken down. Add in the butter, almond essence and milk and beat until foamy.
- Pour the egg mixture into the flour and mix until smooth and the ingredients have just come together. Do not over beat or the muffins will become tough.
- Cut the cherries into quarters and cover with flour until they no longer stick together (about 2-3 tbsp). This will stop them sinking to the bottom of the muffins.
- Gently stir the cherries into the batter.
- Divide the muffin batter between the cases. They should be about 3/4 full.
- Bake for 15-20 minutes. The muffins are done when a skewer can be inserted into a muffin and pulled out clean.
- Let the muffins cool slightly and then transfer to a wire rack.
- Miss Messy's Tip: To make sure you don't over beat the mixture, make these muffins by hand.