Almond and cherry crunch muffins

Instructions

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.