As the weather gets colder, a nice big comforting Cherry Bakewell muffin with cream can not be beaten. They are also delicious warm from the oven and very simple to make. Sharon G
You need to:
Preheat your oven to 170ºC/gas mark 5 and line a muffin tin/baking tray with 12 muffin cases.
You will need:
225g plain flour
1tbsp baking powder
pinch of salt
75g caster sugar
50g ground almonds
3tbsp lemon juice
50ml sunflower oil
1 large egg
1tsp almond extract
350g glace cherries (sliced)
handful flaked almonds to decorate
Step 1: Weigh Out Your Dry Ingredients
Sift the flour, baking powder and salt into your mixing bowl, then add in the caster sugar and ground almonds. Roughly stir it all together.
Step 2: Mix Your Wet Ingredients in a Different Bowl
In a separate bowl/jug, whisk together the milk, lemon juice, sunflower oil, egg and almond extract (splashed a little extra in, I love almond flavours).
Step 3: Chop and Add Cherries
Chop up your glace cherries (if you didn't do it beforehand, then wash your sticky fingers!) and add them into the dry (flour) mixture.
Step 4: Mix Together Lightly
Gradually stir in the wet (milk) mixture and stir it all together. Don't go too crazy on the mixing, you want the final mixture to be slightly lumpy but well combined. sprinkle some almond flakes on to the top for decoration.
Step 5: Put Mix in Muffin Tins
Pour the mixture into your muffin cases (I transferred my mix to a jug and then filled the cases)
Step 6: Take Out and Cool
Pop the muffins into the oven for approx. 25 minutes, until golden brown and springy to the touch.
Leave to cool in the tray for 10mins before transfering to a wire rack. If your not adding cream, these can be eaten warm.
Step 7: Enjoy
To add cream, slice the top off your muffin and I use Anchor squirty cream, topped with a cherry and served with a hot cup of coffee................