Cherry and Lemon Muffins

Prep time: 20 mins

Cook time: 15- 20 mins

Ingredients

  • 2 eggs 

  • 175 ml oil 

  • The juice of ½  a lemon 

  • The zest of 1 lemon 

  • 250ml semi skimmed milk 

  • 150 grams golden caster sugar 

  • 350g  plain flour 

  • 200g pitted cherries 

  • 1 tsp salt 

  • 2 tsp baking powder

Preparation

  1. Pre-Heat oven to 180C fan . Line 1 muffin trays with paper muffin cases.

  2.  In a large bowl beat 2 eggs lightly for about a minute.

  3. Add the vegetable oil, lemon juice, zest and semi-skimmed milk and beat until just combined then add caster sugar and whisk until you have a smooth batter.

  4. Sift in flour mixed spice, salt and baking powder and then mix until just smooth. Be careful not to over-mix the batter.

  5. Fold in 200g cherries using a spatula.

  6. Fill muffin cases two-thirds full and bake for 15-20 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. 

  7. Leave the muffins in the tin to cool for a few mins and transfer onto a wire rack to cool completely.

  8. To serve dust with vanilla sugar

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