Sour Cherry Muffins
A community recipe by EddaNot tested or verified by Nigella.com
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Combine butter, flour, nuts (I like almonds because the finished result gives a nicer contrast with the red color of the jelly and cherries), sugar, egg and milk in a large bowl and stir with a metal spoon until just combined. Half-fill each hole in your (greased) muffin pan and make a little well in the centre of each muffin. Spoon 1-2 teaspoons of jam into each well, sit a cherry on top. Top with remaining muffin mixture. Bake in a moderately hot oven for 25 minutes or thereabouts (190-200 degrees Celsius). Carefully turn out onto a wire rack, THE JAM IS HOT! Resist temptation to have one right away... I love'em!
Combine butter, flour, nuts (I like almonds because the finished result gives a nicer contrast with the red color of the jelly and cherries), sugar, egg and milk in a large bowl and stir with a metal spoon until just combined. Half-fill each hole in your (greased) muffin pan and make a little well in the centre of each muffin. Spoon 1-2 teaspoons of jam into each well, sit a cherry on top. Top with remaining muffin mixture. Bake in a moderately hot oven for 25 minutes or thereabouts (190-200 degrees Celsius). Carefully turn out onto a wire rack, THE JAM IS HOT! Resist temptation to have one right away... I love'em!
Introduction
Golden muffins with a ruby-red filling of sweet redcurrant jelly and sourish cherries
Golden muffins with a ruby-red filling of sweet redcurrant jelly and sourish cherries
Ingredients
Serves: 12
Metric
Cups
- 90 grams butter (melted)
- 375 grams self-raising flour (sifted)
- 55 grams ground almonds (or hazelnuts)
- 150 grams caster sugar
- 1 egg
- 250 millilitres milk
- 125 millilitres redcurrant jelly (approximately, use cherry jelly if you can find it - I couldn't)
- 12 cherries (sour cherries, in their own juice or in light syrup, well-drained)
- 3 ounces butter (melted)
- 13 ounces self-rising flour (sifted)
- 2 ounces almond meal (or hazelnuts)
- 5 ounces superfine sugar
- 1 egg
- 8⅘ fluid ounces milk
- 4⅖ fluid ounces redcurrant jelly (approximately, use cherry jelly if you can find it - I couldn't)
- 12 cherries (sour cherries, in their own juice or in light syrup, well-drained)
Method
Sour Cherry Muffins is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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