05.05 Mother’s Day
54
CHERRY MUFFINS T
hese muffins are delightful with no frosting – they are soft, moist, not too sweet and with a crunchy almond topping.
Makes 12 135 g butter 100 g brown sugar 3 eggs 1 tsp vanilla extract 150 g all purpose flour ½ tsp baking powder a pinch of salt 200 g frozen pitted cherries almond flakes
Preheat oven to 180°C. Melt butter and mix it with sugar. Beat in eggs one by one, stirring until the mixture is fluffy and smooth after each addition. Add vanilla extract and pour sifted flour, baking powder and salt. Mix well. Grease a muffin pan or line it with paper liners. Fill the cups 2/3 full. Add three cherries into each muffin (berries can be taken drectly from the freezer), pushing gently. Sprinkle with almond flakes. Bake for 20-25 minutes. If the edges brown too quickly and the middle is still wobbly, reduce heat to 170-160°C.