Almond Cherry Muffins

The flavour of almond and cherry works perfectly and I love the flavours of a Bakewell tart too. Served with a heap load of custard. And the flavour of these almond cherry muffins is exactly the same. So beautiful and harmonious. They are perfect for a grab and go breakfast idea.

Preparation Time 10 minutes

Bake Time 20 minutes

Yields 6 jumbo muffins/ 12 standard muffins

Ingredients

250 grams / 1 3/4 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

150 grams/ 3-4 cup sugar

1/4 teaspoon salt

1 egg

1 cup yogurt

1/3 cup canola oil

1/2 teaspoon vanilla

1/2 teaspoon almond extract

1 1/2 cups cherries- pitted and halved

1/2 cup almonds- peeled and halved.

2 tablespoons brown sugar- for sprinkling on top

Instructions

1. Preheat the oven to 200c. Line muffin pan with liners. Set aside.

2. Combine the flour, baking powder, baking soda, sugar, and salt. Mix well and set aside.

3. In a jug: combine the egg, yogurt, oil, vanilla and almond extract. Mix until well combined.

4. Make a well in the dry ingredients and pour the wet ingredients into the well.

5. Fold the dry ingredients into the wet ingredients until a few pockets of dry ingredients remain.

6. Add 1 cup cherries and 1/4 cup almonds to the batter and fold them in until JUST combined.

7. Fill the muffin liners to the top for bakery style muffins.

8. Top with the remaining cherries and almonds.

9. Sprinkle the brown sugar over the top of the muffins.

10. Bake the muffins at 200c for 5 minutes. Turn the temperature down to 180c and bake for a further 15 minutes.