Today unfortunately there was a break in the wonderful sunshine we have been having and it poured with rain on and off all day. But instead of spending all day in bed watching movies, which was very tempting, I decided to bake something delicious! And thanks to some left over cherries from a picnic, I came up with the idea to bake cherry muffins.
Here is how you make these deliciously light bejeweled beauties.
Ingredients
2 cups flour
3 tsp baking powder
1/2 tsp salt
1 cup sugar
1 tsp cinnamon
1 egg beaten
1/4 vegetable oil
1 cup whole milk
2 cups of chopped cherries
1 tsp of lemon zest
Mothod
1. Preheat the oven to 190 C / 170 Fan. Fill a muffin tray with muffin cases or grease the tray.
2. Mix the flour, baking powder, salt, cinnamon and sugar in a large mixing bowl. In another bowl or jug mix the milk, oil, egg and lemon zest.
3. Pour the wet ingredients into the dry ingredients and mix just enough to combined. You still want a lumpy batter.
4. Add the cherries and fold in lightly. Spoon the mixture into the muffin tray, filling each case 2/3 of the way full.
5. Bake in the oven for 20 - 25 min or until lightly browned.
Leave to cool and then enjoy as a tea time snack or breakfast treat.
I must admit I do a bit of a Nigella and always steal one straight out of the oven and eat it hot with a great big nob of butter. Lets call it the chefs/bakers treat!
These muffins are delicious and as it is using a basic muffin recipe you can alter them easily to your taste, by adding almonds or even replacing the cherries with another kind of berry. The possibilities are endless.
And remember, muffins can also be frozen and then heated up in a warm oven ready for a breakfast get to together with friends.
So next time you have a gloomy Saturday and feel like a bit of baking, why not try your hand at muffins.
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