A lunch box favourite with the boys and a great way to use up leftover jam!
I like to add ground almonds to this muffin recipe as I think that they go so well with cherries and make the muffins more filling for hungry school boys.
A word of warning about the sour cherries, do check for pips! The first one that I pulled out of the jar and ate had a pip still, not good for my teeth!!!
175g plain flour
50g ground almonds
2 teaspoons baking powder
80g caster sugar
75g butter, melted
1 egg, beaten
170g cherry conserve
24 sour cherries in syrup, dried on kitchen towel
Preheat the oven to 170 degrees Centigrade. Line a twelve hole muffin tin.
In a large bowl, combine the flour, ground almonds, baking powder and sugar.
In a jug, combine the cooled butter, egg, yogurt and milk.
Add the wet to the dry ingredients gently without over mixing.
Spoon the conserve in and marble gently through the muffin batter.
Spoon into the lined cases and top each muffin with two cherries.
Bake in the oven for 25-30mins.