One of the delights of the English summer is the abundance of fresh berries and cherries about. Cherries are delicious to eat on their own but make a great addition to baking for extra taste and moistness. The English cherry season isn't very long so you have to act fast to get your hands on the best of the varieties. I always prefer the darker, deep red cherries of which there are plenty of English varieties to choose from such as Penny, Kordia, Sweetheart and Mercant.
These muffins are simple to put together and need no special equipment as you stir the mixture rather than beat it. With the addition of yogurt and oats they make a great breakfast muffin which you can eat slightly warm. Alternatively pop them in a picnic and enjoy them on a summer's day out.
This post is an entry for the BritMums #lovefreshcherries Challenge, sponsored by Love Fresh Cherries.
Equipment: 12 cup muffin tin with cases, small bowl, large bowl, wire rack.
Ingredients
4oz (115g) Cherries, stoned and halved
8oz (225g) Self raising flour
4fl oz (120ml) Sunflower oil
2 Eggs
5oz (150g) Light soft brown sugar
7oz (200g) Natural yogurt
3oz (85g) Porridge oats
1. Pre-heat the oven to 200°C/Gas mark 6.
2. Prepare the cherries and then put them in a small bowl. Add 1tbsp (15ml) of the flour and stir in. This helps to soak up some of their moisture and stops them from sinking to the bottom.
3. In the large bowl put the flour, oil, eggs and 4oz (115g) of the sugar. Mix together so it is all combined.
4.Then fold in the yogurt, 2oz (55g) of the porridge oats and the cherries. The mixture will be very lumpy.
5. Divide the mixture equally between the prepared muffin cases.
6. Mix together the remaining sugar and porridge oats and sprinkle over the tops of the muffins.
7. Bake for around 18 minutes until the tops are golden and a skewer comes out clean.
8. Remove the muffins immediately from the tin and leave to cool on a wire rack.
These muffins are simple to put together and need no special equipment as you stir the mixture rather than beat it. With the addition of yogurt and oats they make a great breakfast muffin which you can eat slightly warm. Alternatively pop them in a picnic and enjoy them on a summer's day out.
This post is an entry for the BritMums #lovefreshcherries Challenge, sponsored by Love Fresh Cherries.
Equipment: 12 cup muffin tin with cases, small bowl, large bowl, wire rack.
Ingredients
4oz (115g) Cherries, stoned and halved
8oz (225g) Self raising flour
4fl oz (120ml) Sunflower oil
2 Eggs
5oz (150g) Light soft brown sugar
7oz (200g) Natural yogurt
3oz (85g) Porridge oats
Method
2. Prepare the cherries and then put them in a small bowl. Add 1tbsp (15ml) of the flour and stir in. This helps to soak up some of their moisture and stops them from sinking to the bottom.
3. In the large bowl put the flour, oil, eggs and 4oz (115g) of the sugar. Mix together so it is all combined.
4.Then fold in the yogurt, 2oz (55g) of the porridge oats and the cherries. The mixture will be very lumpy.
5. Divide the mixture equally between the prepared muffin cases.
6. Mix together the remaining sugar and porridge oats and sprinkle over the tops of the muffins.
7. Bake for around 18 minutes until the tops are golden and a skewer comes out clean.
8. Remove the muffins immediately from the tin and leave to cool on a wire rack.
Just looking for a recipe to make with the children so this fits perfectly. Commenting for myself and on behalf of BritMums and thanking you for taking part
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