3/4 large mug of dark cherries (I used frozen & defrosted)
10oz wholemeal self-raising flour
2oz ground almonds
1tsp baking powder
6oz caster sugar
2tsp almond essence
7tbsp oil – I used ricebran oil
2 medium eggs
Splash of milk
Pinch of salt
Preheat oven to 180°c.
Squash & mash the cherries in a large bowl.
Add sifted flour, ground almonds, baking power, salt – mix well. Add splash of milk if mixture appears a little dry. I used approximately a tablespoon.
Line muffin trays with cases & spoon mixture in 3/4 full. Sprinkle with a little extra caster sugar if desired.
Bake for 20/25 minutes or until risen & golden brown.
Leave to cool on a rack. Or eat warm & enjoy with a nice cuppa!