Cherry Muffins Recipe
Cherry Muffins Recipe - Cherries are plentiful here in Spain during the months of May to September, so why not try these tasty cherry muffins. These will also freeze well, if there are any left over, which we doubt.
Fruit in Spain a Seasonal Guide
Ingredients - Makes 12 muffins
100g butter
200g caster sugar
2 medium eggs
1 teaspoon vanilla extract
250g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
125ml skimmed milk
250g stoned fresh cherries or if not available glace cherries
125g raisins or sultanas (optional)
2 tablespoons brown sugar (optional)
Method
Preheat the oven to 230 C / Gas 8 and lightly grease a 12-hole muffin tin or line with muffin cases.
Mix (dream) together the butter and caster sugar until thick and smooth. Beat in both eggs, together with the vanilla extract, until the mixture is creamy.
In a separate bowl combine the flour, baking powder and salt and mix well. Add the dry ingredients to the wet ingredients, alternating with adding the milk, and mix well.
Fold in the cherries (chop them if you wish) and raisins (if using) and spoon the cake mix into the prepared muffin tin or cases.
Tip Toss the fruit in 2 tablespoons of all-purpose flour before adding to the mixture, this will stop the fruit from sinking to the bottom of the muffins during baking
Optional - Sprinkle a pinch of brown sugar onto the top of each muffin before placing in the oven or make them look even more special by adding a whole cherry or two to the top of your muffin, if you decide to do this, make sure to tell people that the whole cherries on top are not pitted.
Bake in the preheated oven for 5 minutes before reducing the heat to 190 C / Gas 5 for another 20 minutes or until golden. Keep an eye on them as they tend to cook quickly. Remove from the oven and allow to cool.
Tip
If you don't have a cherry pitter, use a plastic or metal straw to remove the pits. Wash the cherries, de-stem them, and push the straw through the stem hole until the pit comes out the bottom of the berry.
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