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Friday, July 17, 2020

Cherry muffins

These palm sized cherry muffins were baked for hubby’s pre-run snacks. I added toasted pumpkin seeds for crunch but if you prefer something crunchy and delicate, almond slivers will be the one.

Easy to make and almost fail proof, it takes just under 30 minutes to prepare, baking time not considered. Just right when I am hard pressed for time.

Credits: Adapted from King Arthur Flour

110g unsalted butter, room temperature

1 cup fine sugar
2 eggs
1 tsp vanilla essence
110g full fat milk

B: Combine these ingredients in a bowl and reserve:
2 cups plain flour
1 tbsp baking powder
½ tsp sea salt

1 cup toasted pumpkin seeds (or almond slivers)
1 can of cherries, drained

Makes 9-10 muffins.


Preheat the oven to 190C.
Prepare 9 medium sized muffin tins.

Whisk butter and sugar until white and fluffy.
Whisk in egg, one at a time.
Add essence.
Whisk in  a portion of flour and milk until all the flour and milk are used up.
Fold in the almond or pumpkin seeds if using.
Fold in the cherries.

Spoon the batter into 9 medium sized muffin cups.
Sprinkle the top with sugar.

Bake in the preheated oven at 190C for 27mins.


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