Cherry and Lemon Muffins

These muffins are light and delicious, with a hint of almonds that partners perfectly with the cherries.

Makes 12

  • 200g self-raising flour
  • ½ tsp baking powder
  • 100g caster sugar
  • 100g ground almonds
  • grated rind of 1 lemon
  • juice of ½ lemon
  • 225ml milk
  • 4 tbsp sunflower oil
  • 2 eggs
  • 175g Picota cherries, pitted and cut into quarters
  • 25g flaked almonds
    1. Preheat the oven to 200°C, 180°C fan, Gas mark 6. Line a 12-hole muffin tin with paper cases.
    2. Place the flour, baking powder, sugar, almonds and lemon rind into a large bowl and mix.
    3. In a measuring jug, whisk together the lemon juice, milk, oil and eggs.
    4. Pour the wet ingredients into the dry, mixing very gently so as not to over mix.
    5. Gently stir in the cherries.
    6. Spoon the mixture into the paper cases and sprinkle with the flaked almonds.
    7. Bake for 20-22 minutes, until lightly golden and springy to the touch.
    8. Remove from the tin to cool on a rack.