Cherry & Almond Muffins

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Cherry & Almond Muffins

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Whip up a batch of cherry muffins in a jiffy with this delicious recipe. Courtesy of Stork. Stork, Ireland’s most trusted home baking brand, has introduced Stork Easy to Mix Baking Liquid, a new liquid format of Stork which is easy-to-use and quicker to blend, saving time and effort when baking.

Ingredients

  • 175g Stork Baking Liquid
  • 175g golden caster sugar
  • 300g self raising flour, sieved
  • 3 medium eggs
  • 5 tbsp milk
  • 1 tsp almond extract
  • 1/2 tsp baking powder
  • 250g fresh cherries, stoned and quartered

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Place 12 muffin cases into a muffin tray.
  2. Add all the ingredients except the cherries into a bowl, and beat with a wooden spoon until the mixture is smooth.
  3. Reserve some cherries for decoration and fold the remainder into the mixture. Bake for 20-25 minutes, until the cakes spring back when touched in the centre.
  4. Divide mixture evenly between the paper cases, and decorate the tops with remaining cherries.
  5. Dust with icing sugar to serve.
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