Cherry and almond muffins

Working for a publishing company with a top selling foodie magazine in it’s stable has its perks. Packages arrive in most days with offerings of all kinds, from store cupboard essentials to freshly baked treats.

Today was no different… Stork – their new baking liquid recently launched – sent in the ingredients for these delicious muffins. Not wanting to turn down freebies I volunteered to make them for the team. They ended up so light, fluffy and simple to make, I now use baking liquid in most of my muffin recipes.

Cherry and almond muffins

Makes 12 • Baking time 20-25 minutes • Adapted from bake with stork

175g Stork baking liquid
175g Caster sugar
300g self-raising flour
3 eggs
5 tablespoons milk
2 teaspoon almond essence
1/2 teaspoon baking powder
Tin of cherries
Flaked almonds

1. Drain the juice off the cherries and chop up small.
2. Mix all the other ingredients with a wooden spoon until mixture is smooth.
3. Fold most of the cherries into the mixture.
4. Using an ice cream scoop divide the mixture into 12 muffin cases and decorate the tops with remaining cherries and flaked almonds.
5. Bake in a pre-heated oven for 20-25 minutes (200c/gas6/(180c fan).
6. Sprinkle with castor sugar once straight out of oven. Leave to stand for 5 minutes then turn out onto a wire tray.

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If you enjoyed these you might also like…
Pear and ginger muffins
Blackberry crumble muffins
Hot chocolate muffins


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