These super quick cherry and almond muffins make the perfect treat for breakfast, as they take just 10 minutes to make and 20 minutes to make! Sprinkle with icing sugar to serve or scatter over some almonds for crunch.
- 250g fresh cherries, stoned and stems removed
- 300g self-raising flour
- 175g butter
- 175g caster sugar
- 3 eggs
- 5 tbsp. milk
- 1/2 tsp. baking powder
- 1 tsp. almond extract
- 75g chopped almonds
Preheat oven to 180C and line a muffin tin with 12 liners. Halve cherries.
Beat together the butter and sugar until pale and fluffy, then beat in the eggs one at a time. Stir in the almond extract. Sift in the flour and baking powder and stir in the milk to thin. Fold in the almonds and cherries and divide between the muffin liners.
Bake for 20-25 minutes or until the tops are golden and set. Cool before serving.