Almond and cherry crunch muffinsReviewed by our expert panel
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free varieties of flour and baking powder.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 1g
Dietary fibre 1g
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