Warm Cherry & Almond Muffins

 

 

 

 

 

Warm Cherry & Almond Muffins


A lovely treat on a cold and chilly day.


Shopping List:

12 muffin cases
1 jar of cherries in juice (425 gr) (approx)
200 ml low fat milk
175 ml sunflower oil
1 large egg, free range
175 gr caster sugar
300 gr self-raising flour
1 Orange, cleaned
1 teaspoon almond extract
50 gr shaved almonds

For the glazed topping:

50 gr icing sugar
juice of the orange



Preheat your oven to 180C. Put the cases in your tin.

Place a sieve on a small pan. Put the cherries in the sieve and then keep them apart. Put the pan on a high heat and reduce the juice to 2/3. Add the cherries and let them cook in the pan with the juice, until they get a bit sticky, shine a little and warmed through.

Combine the milk, oil, the egg, and the sugar into a bowl and mix well. Sieve the self-raising flour over it and mix everything through. Grate the skin of the orange over the mixture and mix the almondextract with it.

Divide the mixture over the 12 cases.  Divide the cherries over the cases. Sprinkle with the shaved almonds. Bake them in your preheated oven for 20-25 minutes until risen and golden brown. Check with a toothpick to see if it comes out clean.

Leave the muffins in the tin for about 10 minutes and then place them on your wire rack to cool off for at least 1 hour.
Squeeze the orange and mix the juice with the icing sugar to make a nice glaze. Drizzle this over the muffins when you are about to serve them.

                                


                                                                     "Enjoy"