Almond Cherry Muffins, a delightful recipe using seasonal juicy cherries. The subtle almond flavour is definitely a winner here, and these fluffy muffins make the perfect choice for any picnic, snack, or even breakfast on the go.
Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
In a large bowl, sift the self-raising flour, add the almond flour and baking powder.
Separately, beat together the soften butter with sugar until creamy, then add the egg, and mix well.
Pour in the milk and almond extract, and mix again.
Combine the dry ingredients with the wet ingredients, add in the chopped cherries, and mix to get a batter.
Grease and flour a 6-hole muffin tray, and divide the batter evenly.
You can top with more chopped cherries if you wish.
Bake for 20-25 minutes until golden, firm to touch and well risen.
Leave to cool, then use a sharp knife to run around the edges to loosen up the muffins, they should come out easily.