Cherry bakewell muffins
45 min
Luscious cherry muffins made with fresh cherries and ground almond (hence bakewell muffins). Absolutely delicious, you wouldn't know they are gluten free, they have a tendancy to disappear out of the cake tin.
3 people made this
Ingredients
Makes: 12 cherry muffins
- 100g soya margarine
- 200g cane sugar or caster sugar
- 2 eggs
- 1 teaspoon almond extract (optional)
- 200g rice flour
- 50g ground almonds
- 2 teaspoons gluten free baking powder
- 200g fresh cherries, stoned and halved
- 125ml milk or milk subsitute (e.g. goat's milk)
- 2 teaspoons cane sugar or caster sugar
Method
Prep:20min ›
Cook:25min ›
Ready in:45min
- Preheat the oven to 230 C / Gas 8. Grease a 12-hole muffin tin or line with paper cases.
- In a large bowl cream the margarine and 200g sugar together. Gradually beat in the eggs and almond extract until pale and creamy.
- In a separate bowl mix flour, ground almonds and baking powder together.
- In the bowl containing the sugar and egg mixture, gradually beat in the flour mixture alternating with the milk. Toss the cherries in a little flour then add to the mixture. Divide equally into the prepared muffin tin or paper cases, filling only to half way to ensure a good rise. Sprinkle the tops of the muffins with 2 teaspoons sugar.
- Bake in the preheated oven for 5 minutes, then reduce the oven temperature to 190 C / Gas 5 and bake for 25 to 30 minutes until risen, golden brown and a skewer inserted into the centre comes out clean. Then turn the heat off and leave the muffins in the oven for 5 minutes
Carefully remove from the oven and from the tin and leave to cool on wire rack. Sit down with a cup of coffee and enjoy.
Tip
I want to thank the publisher of the Ultimate Blueberry Muffin recipe (on this site) for inspiring me with her recipe and hope she approves of my gluten free muffins.
