Cherry Muffins
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 large egg (at room temperature)
- ¼ teaspoon almond extract
- 1 ¼ cup fresh cherries (pitted and left whole)
Method
- Preheat the oven to 390°F (200°C). Line a 12-cup muffin pan with 8 paper liners or lightly grease 8 cups.
- In a bowl, sift together the flour, baking powder, and salt.
- In a separate bowl, whisk together the sugar, vegetable oil, milk, egg, and almond extract until well combined.
- Add the dry ingredients to the wet ingredients and whisk just until combined. Do not overmix.
- Gently fold in the cherries. The batter will be thick to help suspend the cherries throughout the muffins.
- Divide the batter evenly between the 8 prepared muffin cups, filling each about ¾ full.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.