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.