After another bitterly cold day and being stuck in the house there was only one thing to do and that’s fire up the oven and get some home baking done!
Frankie and I decided on Cherry Bakewell Muffins and Lemon Poppy Seed Muffins.
They were so delicious I thought I’d share the recipe with you. This is a recipe I modified myself from a basic muffin recipe. You can substitute flavours and a few things and modify it and improve it yourself. I’m going to try marmalade muffins with an orange base next.
300g self raising flour
125g butter/stork is fine too
1/2teaspoon almond essence
150g caster sugar (or granulated works just fine)
Strawberry jam or morello cherry jam from Lidl is the best!
Juice and rind of 1 lemon
Icing sugar (unsure of measurements I just add until it reaches desired consistency)
Almond flakes and Glacé cherries
Preheat oven to 200/gas mark 6
Put 12 baking cases in a muffin tin
Mix butter, sugar and almond essence together with a whisk
Add flour, eggs and milk and whisk lightly until just combined then beat on a medium speed until mixture has just changed colour.
Put a small spoon of mixture in each case, top with a teaspoon of jam in each case, fill each case with the rest of the mixture and bake for 20 minutes.
While the muffins are cooling make the icing up with the lemon juice, rind and icing sugar.
Spoon icing over muffins, sprinkle on flaked almonds and top with a glacé cherry.