Cherry Bakewell Muffins
Servings: 12 muffins
Ingredients
- 130 g ground almonds
- 200 g gluten free self raising flour
- 100 g golden caster sugar
- 1 teaspoon baking powder
- 2 medium eggs
- 250 ml dairy free milk (I prefer to use soya milk)
- 50 ml vegetable oil
- 150 g glace cherries (plus extra for topping)
- 120 g grated marzipan
- 50 g flaked almonds
- 100 g icing sugar
Instructions
- Pre heat your oven to 180°C and add 12 muffin cases to a 12 hole muffin tin tray.
- In a large bowl combine your ground almonds, golden caster sugar, self raising flour and baking powder.
- In a separate bowl whisk together your eggs and non dairy milk. Gradually pour this wet mixture into your dry ingredients and then add your vegetable oil and mix well.
- Grate your marzipan into the mixture and fold in your chopped cherries (leaving around 6 for decoration).
- Pour the mixture into your muffin cases (around 3/4 full) and bake in the oven for around 20 minutes (until golden brown and an inserted skewer comes out clean).
- Leave to cool. Once cool mix your icing sugar with water and drizzle over your muffins. Add your remaining chopped glace cherries and flaked almonds to decorate. Enjoy!