Muffins:
| |
| 175g (6 oz) | Stork Baking Liquid |
| 175g (6 oz) | golden castor sugar |
| 300g (11 oz) | self raising flour, sieved |
| 5 | tablespoons milk |
| 1 teaspoon | almond essence |
| 5 | tablespoons milk |
| ½ | teaspoon baking powder |
| 250g (9 oz) | fresh cherries, stoned and quartered |
Method:
- Place 12 muffin cases into a muffin tray.
- Add all the ingredients except the cherries into a bowl, and beat with a wooden spoon until the mixture is smooth.
- Reserve some cherries for decoration and fold the remainder into the mixture.
- Divide mixture evenly between the paper cases, and decorate the tops with remaining cherries.
- Bake in a pre – heated oven 200°C, 180°C (fan), gas mark 6 for 20 – 25 minutes. Dust with icing sugar to serve.
| Each serving contains: |
|---|
| Calories Kcal | 270 | 14% |
| Sugars g | 17.5 | 19% |
| Fat g | 12.8 | 18% |
| Saturates g | 1.7 | 9% |
| Salt g (based on sodium) | 0.5 | 8% |
of an adult's Guideline Daily Amount
