Ingredients

The following ingredients have 12 Servings
  • 250g (8oz) plain flour, sifted
  • 10ml (2 tsp) baking powder, sifted
  • 2.5ml (½ tsp) salt
  • 100g (3oz) butter
  • 100g (3oz) caster sugar
  • 5ml (1 tsp) vanilla extract
  • 2 eggs, whisked
  • 125ml (½ cup) milk
  • 300g (10oz) Picota cherries, washed, pitted and halved
  • 30ml (2 tbsp) flaked almonds

Instruction

  • Preheat the oven to 200°C/180°C fan/390°F/gas 6.
  • Line a muffin tray with paper muffin cases. Alternatively, grease the muffins tin.
  • Mix the flour, baking powder and salt in a bowl and set aside.
  • With the help of a mixer, cream the butter and sugar together until fluffy.
  • Add the vanilla and egg until well incorporated with the butter mixture.
  • Add the flour mixture slowly to the wet ingredients, alternating with splashes of milk, until everything is incorporated and smooth.
  • Fold in the cherries.
  • Divide the batter evenly between the muffin tin holes and sprinkle almonds on top of each one.
  • Bake for 20 mins or until golden brown and cooked through.
  • Wait for them to cool down a little and enjoy with lashes of butter!