These little muffins are delicately fruity, with lemon and orange flavours and a crunchy top made from flaked almonds and sugar. Each bite contains a burst of whole cherry which is just wonderfull, if you’re a fan of cherries like I am.
2¼ cups self raising flour
½ teaspoon salt
½ cup olive oil
½ cup milk
¼ cup sour cream
1 lemon, zested & juiced
1 orange, zested & juiced
½ cup caster sugar
300g frozen cherries
¼ cup flaked almonds
¼ cup caster sugar
Preheat oven to 180C. Line a 12 hole 1/3 cup muffin pan with paper cases.
Sift flour and salt into a large mixing bowl.
In a separate bowl, whisk together eggs, oil, milk, sour cream, zests, juices and sugar.
Tip cherries into flour and toss gently to coat.
Pour the egg mixture into the flour and cherry mixture and stir until combined.
Fill paper cases about 3/4 full of cake batter. Combine almonds and extra sugar in a small bowl, then spoon a little over each muffin.
Bake muffins for 20-25 minutes, until golden and tops spring back when gently pressed. Allow to cool in pan for 1 minute, then turn out onto a wire rack to cool completely.
Muffins are something that I used to make all the time back in high school, when I used to bake most weekends. Muffins were the perfect addition to school and work lunches, so they would always be eaten. This meant that I could also do a little experimenting with different flavours.
This muffin recipe makes a lovely moist chocolate muffin with coconut and choc chips scatter throughout.
125 g butter, chopped, softened
125 g caster sugar
2 eggs, lightly beaten
250 g self raising flour
30 g cocoa powder
155 g milk choc chips
45 g shredded coconut
185 ml milk
Preheat oven to 180C. Line a 12 1/3 cup capacity muffin tray with paper cases.
Place butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Gradually beat in eggs one at a time.
Sift over combined self-raising flour and cocoa. Stir batter with a wooden spoon until just combined. Add choc chips, coconut and milk and mix until just combined.
Spoon 2 heaped tablespoons of batter into each of the paper cases.
Bake 35 minutes, or until muffins are cooked when a skewer comes out with moist crumbs clinging. Turn out onto a wire rack to cool.
Here’s a muffin recipe that’s healthy, at least as far as muffins can be healthy, and which make a great lunch box/work lunch type snack.
The nutrition content is as follows: (approx) 130 calories, 5g fat (1g sat), 18g carbs, 1g fibre.
The recipe makes about 15 muffins.
1 ½ cups self raising flour
½ teaspoon baking powder
⅓ cup traditional rolled oats
½ cup brown sugar, firmly packed
2 tablespoons milk choc chips
2 tablespoons white choc chips
½ cup reduced fat milk
¼ cup light olive oil
1 cup frozen raspberries
Preheat oven to 200C. Line 1/3 cup capacity muffin muffin pan with paper cases.
Sift flour and baking powder together into a large bowl. Add oats, sugar and choc chips and stir to combine.
Whisk egg, milk and oil in a medium bowl. Pour into flour mixture. Stir until just combined. Fold through raspberries. Spoon mixture into prepared muffin pan.
Bake for 16 – 18 minutes or until a skewer inserted at centre comes out clean. Stand muffins in pan for 5 minutes. Transfer to a wire rack to cool.