Cherry & almond muffins
Once you've had your fill of fresh cherries, try them in these tasty muffins
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Most people would make this again
Recipe by olive magazine
Difficulty and servings
Makes 12
Preperation and cooking times
Ready in 40 minutes- Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin cases (not cupcake ones as these are too small). Mix the sugar, vanilla, egg, butter and yoghurt together. Sift the flour, baking powder and almonds into a bowl (use a wide mesh sieve), add the liquid ingredients and mix quickly (don't worry if the mix is lumpy), add the cherries and mix.
- Divide between the muffin cases, sprinkle a little extra sugar onto each and bake for 20 minutes or until risen and golden.
Recipe from olive magazine, June 2008.
Per muffin
279 kcalories, protein 5.2g, carbohydrate 32g, fat 15.3 g, saturated fat 6.8g, fibre 1.3g, salt 0.34 g
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http://www.bbcgoodfood.com/recipes/6337/
Difficulty and servings
Makes 12
Preperation and cooking times
Ready in 40 minutesIngredients
- 150g golden caster sugar , plus a little more to sprinkle on top
- 1 tsp vanilla extract
- 1 egg
- 125g butter , melted
- 175ml Greek yogurt
- 200g plain flour
- 1 tsp baking powder
- 100g ground almonds
- 250g cherries , pitted and halved
Per muffin
279 kcalories, protein 5.2g, carbohydrate 32g, fat 15.3 g, saturated fat 6.8g, fibre 1.3g, salt 0.34 g




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18 May 2008
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25 July 2008
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