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Mike's Bakewell Muffins

Oven to GM5, or 190°C-ish. Use a muffin tin, line with muffin cases (that fit!) and this will make 12 muffins.

100g milk
100g oil
2 eggs
flaked almonds (a small handfull)
150g self-raising flour
half a teaspoon of baking powder
100g ground almonds
175g caster sugar
A big handful of  cherries (frozen or canned are OK)
Some jam (cherry ideally)

Note: yes, that's 100g there on the liquids. 100g milk is 100ml of milk, but 100g of oil (because it's less dense) is 125ml of oil. I like to use digital scales for weighing stuff out and because I can't be bothered trying to read those tiny, raised numbers on plastic jugs I'll just read the scales.

First, in a jug, whisk together the eggs, milk and oil. Next, in a bowl put together all the dry ingredients and mix well. Add the cherries and mix them in too. Then add the liquid, pour it all in and with a metal spoon fold the liquid into the flour until just mixed. Don't worry about lumps, and don't over mix otherwise the muffin will go chewy. Just get the flour combined, and you'll be fine.

Pour into the cases. After putting the mix in the cases dab a half-teaspoon of cherry jam on top, and then top with some flaked almonds. Bake in the oven for about 20 minutes, or until golden on top and not wobbly if you tap the tin. DO NOT OPEN THE OVEN FOR AT LEAST 15 MINUTES. Really, don't, they'll collapse and be awful.

Easy peasy! 

Read the full article on muffins in Mike's Baking Alphabet.

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