Almond Cherry Muffins

In the UK, the cherry season is renowned to be short, from June till August, so grab a pound or two when you can and make these indulgent, moist, yogurt muffins filled with sweet cherries and topped with slivers of almonds.

Last year when we took hold of our allotment, there was very little but mature- trees, vines and grass, lots of overgrown grass. Among the trees, there was a pitiful cherry tree, producing maggots riddled fruits. After a lot of TLC, this year we harvested 2 kilos. Not leaving anything thing to chance or the birds, the harvest was done in one single go.

Then came the nice conundrum, what do we do with so many cherries:
1: vodka
2: jam
3: compote
4: pick and eat from the fruit-bowl
Eventually a little pile was left. It's when I remembered a Lemon Yogurt Muffin recipe which I recreated when I reviewed Lighten Up By Jill Dupleix Almond. Wouldn't Cherry Muffins be a good idea, then? And so it was 6 large muffins, Breakfast sorted.
                                          Almond Cherry Muffins
  • 250 grams plain flour
  •  2 teaspoons baking powder
  •  150 grams granulated sugar
  •  A pinch of salt
  •  1 large egg , slightly beaten
  •  250gr of yogurt
  •  5 Tbs/80ml vegetable oil
  •  1/2 teaspoon vanilla extract
  •  1 teaspoon almond extract (optional)
  •  300 grams/11 ounces cherries pitted and halved
  • a couple of handful of toasted almond slivered plus extra non-toasted to sprinkle on top
  • Ingredients
  1. Preheat oven to 425F/220C. oil 6 muffin cups or line with liner papers.
  2. Mix all the dry ingredients in a bowl first, leave the almond and the cherries out for now
  3. Do the same with the yogurt, egg, oil, almond and vanilla extract. Pour the wet ingredients over the dry one. The batter is ready and it is smooth, no lumps please, add the cherries and the non-toasted almond.
  4. Divide the mixture in the muffin cups, making sure that you fill them half way as thei are going to rise. Sprinkle with the toasted almonds
  5. Bake in preheated oven (220C for 4 minutes) then reduce to 190C for 12-17 minutes. As usual ready when the knife inserted come out clean.
  6. These muffins can be frozen for up to 2 months, so if you prefer smaller portions, this recipe will make 12 standard-size muffins.

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