Cherry Almond Muffins (small Batch)

 
I saw a recipe the other day for Cherry and Almond Muffins which quite took my fancy. It was on a blog called Pretty Sweet Simple. They looked right up our alley, however I did not feel that we could eat 12 muffins between us, and I don't have a lot of room in my freezer.
 
And so I decided to small batch the recipe, making only six muffins. If you want to make the full dozen however, I suggest you check out the recipe on that page.
 
I also decided not to add the flaked almonds to the batter. I didn't see where they would add anything to the muffin. I could be wrong, but  . . .  I did not add them.
  
I did add a few extra cherries, but not many as I didn't want soggy muffins. I used frozen pitted cherries, which I cut in half.
 
I was really suprised when I saw how tall they rose!  I think the initial baking at the high temperature is responsible for that. It gives them an extra boost. Just don't forget to turn the oven down after the five minutes or you will have burns tops!

They are nice and moist, just this side of being a cupcake I would think, but still a muffin.
 
There is yogurt in the muffins, which adds to their moistness and also helps to get that high rise, especially when combined with baking soda.
 
There is baking powder as well, but the acid in the yogurt reacts with the baking soda to give you the perfect lift.
 
That is why when you are using things such as yogurt or buttermilk in baking goods, you must alway add some baking soda as well.
 
Unlike cooking baking is an exact science, that must be adhered to . . .
 
So many people try to play around with baking recipes and then they wonder why they don't turn out, blaming the recipe, but really its them  . . .
  
I fancied them up with a light dusting of icing sugar to serve, but you needn't do.  They are beautiful just as they are.
  

Cherry Almond Muffins

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With ImageWithout ImageYield: 6 medium muffins
Author: Marie Raynerprep time: 10 Mcook time: 22 Mtotal time: 32 MThese delicious muffins are stuffed with fresh cherries.

Ingredients:

• 1 cup all purpose flour (140g)
• 1/4 tsp salt
• 1 tsp baking powder
• 1/8 tsp baking soda
• 6 1/2 TBS sugar (75g)
• 1 small free range egg, lightly beaten
• 3 TBS canola oil
• 1/2 cup plain yogurt (125g)
• 1/4 tsp vanilla extract
• 1/2 tsp almond extract
• 3/4 cup of cherries, pitted and halved (150g)
• flaked almonds to top

Instructions:

1. Preheat the oven to 225*C/425*F/gas mark 7. Line a 6 cup muffin tin with paper liners.  Set aside. (Alternately you can butter them very well.)
2. Sift together the flour, soda, baking powder and salt.  Make a well in the center of the ingredients.  Whisk together the yogurt, egg, extracts and oil. Add all at once to the dry ingredients and stir together just to combine. 
3. Carefully fold in the cherries.
4. Divide the batter between the muffin cups and sprinkle some flaked almonds on top.
5. Bake in the preheated oven for 5 minutes, then reduce the oven temperature to 190*C/375*F/gas mark 5.  Bake for an additional 12 to 17 minutes, until well risen, golden brown and a toothpick inserted in the center comes out clean.
6. Cool in the pan for 8 to 10 minutes, then remove to a wire rack to finish cooling completely.
7. Best eaten on the day but can be frozen for up to two months when properly wrapped.

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Cherries can be quite a damp ingredient, so don't go overboard in adding them. I would think that any berry would also work well, like blackberries which are just now coming into season! 
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