Almond Cherry Muffins
Food photography- something i’ve been trying to get a grasp on for the past couple of weeks. Tastespotting has rejected my previous posts due to the composition of the pictures, but i refuse to give up! this will be my third undertaking, and they always say ” third time lucky”.
Over the weekend, my friend organized a belated 21st birthday dinner for me at The point (renowned for their wagyu porterhouse & she knows i’m a “steak” kinda girl) with a couple of friends. So in a bid to express my utmost gratitude and appreciation, i wanted to bake her something. Coincidentally, the supermarket was having a great offer on these US-imported cherries and it’ll be such a waste if i don’t make grab hold of this opportunity to whip up a thing or two with these exceedingly sweet fruits.
After trawling the internet for something-cherry to make, I found a delicious looking recipe from The pastry Affair, tweaked it a little and created these babies. And because its my first time working with muffins, it surprised me how easy and quick they were to make!
Almond Cherry Muffins- makes a dozen
(Adapted from The pastry Affair)
1 1/2 cups of plain flour
1/2 cup of caster sugar
1 tsp of baking powder
1 tsp of baking soda
1 tsp of vanilla essence
1 tsp of almond essence
1 tsp of canola oil (optional: i found that with oil, muffins yielded are moister)
1 egg, whipped
1/2 cup of milk
1/4 cup of applesauce (optional: for these muffins, i gently cooked the applesauce with 1 cinnamon stick for flavour.)
1 cup of cherries (approximately 12-14 cherries) halved & pitted
2 x 1/2 cups of sliced almonds
- First, oven is preheated to 185deg C (i found that 200deg C , as suggested in original recipe, burnt my almonds) and set cherries & sliced almonds aside.
- Mix wet and dry ingredients separately and ensure they are evenly mixed before combining both together.
(Note: Tip for better results- create a well in the center of dry ingredients and slowly pour in the combined wet ingredients while stirring with the other hand.)
- After combining both wet & dry ingredients, fold in halved cherries and 1/2 cup of sliced almonds.
- Grease muffin tray and fill the muffin cups with batter till 2/3 full.
- Sprinkle the other 1/2 cup of sliced almonds over the muffins and lightly dust with caster sugar.
- Bake for 18-20 mins or until lightly golden brown and leave on cooling rack for approximately 10-15mins.
These muffins weren’t as moist as I would like them to be, but nevertheless delish especially when they’re eaten fresh out of the oven. The pastry Affair suggests eating these warm babies with a pat of butter, but i like simplicity and very much enjoyed them just the way they were.