Almond and cherry crunch muffins

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 12

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

2 eggs
½ cup sugar
50ml rice bran oil
1 teaspoon vanilla essence
1 cup self-raising flour
1 teaspoon baking powder
½ teaspoon baking soda
70g ground almonds
½ cup unsweetened apple sauce
75g glace cherries
30g sliced almonds

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Instructions

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1 Preheat oven to 180ºC. Line a 12-hole muffin tray with 12 cupcake cases.

2 In a bowl, beat eggs and sugar until fluffy and pale. Stir in oil and vanilla. Carefully fold in sieved flour, baking powder, baking soda, ground almonds and apple sauce.

3 Place washed cherries on kitchen paper, dab off excess water and cut in halves. Fold into muffin mixture.

4 Fill cupcake cases two-thirds full then sprinkle with sliced almonds. Bake in oven for 15-20 minutes until springy to touch. Leave in tray to cool for 5 minutes. Remove and place on a cake rack until completely cool. Store in an airtight container for 2-3 days.

Variations

Make it gluten free: Use gluten-free varieties of flour and baking powder.

Nutrition Info (per serve)

Calories 201 cal

Kilojoules 840 kJ

Protein 4 g

Total fat 10 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 16 g

Dietary fibre 1 g

Sodium 140 mg

Calcium 40 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.