Wholemeal Spiced Cherry & Wheatgerm Muffins

In a muffin mood today.. So I thought I would concoct some using some frozen cherries I had remaining and they turned out well! I wanted to pack in some extra fibre, so added wheatgerm too. Once again, I did not do ‘real’ measuring, just used my large Cath Kidson mug and hoped for the best!

I had a little assistance today from my two year old boy too & he did a great job mixing and tipping and sprinkling!

Ingredients

Dry
1 & 1/2 mugs wholemeal self raising flour
1/2 mug wheatgerm
1/2 mug light brown muscovado sugar
1 tsp mixed spice
1 1/2 tsp baking powder
1/2 tsp salt

Wet
1 mug milk (I used semi-skimmed)
1/4 mug rapeseed oil (or equivalent)
1 large egg
1/2 tsp almond essence

Other
3/4 defrosted frozen dark cherries

Topping
Mix a small handful of porridge oats, golden demerara sugar and cinnamon together.

Method

Preheat oven to 180° fan. Prepare muffin tin with paper cases.

Sieve dry ingredients together in large mixing bowl. Mix.

Whisk wet ingredients in another bowl.

Gently add wet ingredients to dry in the large mixing bowl and combine until all mixed. If it’s a little stodgy, add a drop more milk.

Add cherries and stir in.

Spoon mixture into cases 3/4 way up case.

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Sprinkle some of the topping on each muffin (or get a small helper to do this!)

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Whack in oven for around 20 minutes until deliciously risen and golden.  Try gently sticking a wooden cocktail stick in the centre of a muffin and if comes out clean, it’s done!

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Leave to cool on wire rack for a few minutes before trying one with a large cuppa tea!

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They were obviously a hit with my children as I came back to the kitchen and someone had eaten ALL the muffins! Hmm.

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Wholemeal dark cherry and almond muffins

Tried adapting my smashing strawberry muffin recipe and I am pleased with the results! Hope you enjoy the recipe!
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Ingredients
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 oil, sugar & eggs to cherries – mix well. Add almond essence. Mix.
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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!

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