These cherry bakewell muffins are simply fabulous! With a light fluffy texture, a delicious icing topping and a sweet cherry to top, they’re my take on the classic bakewell tart.
If you love the classic bakewell tart almond flavours then you’ll love these cherry bakewell muffins.
Plus they won’t affect your waistline quite as much being only 200 calories each!
But just how exactly did the idea for these cherry bakewell muffins come about?
Well, I was raking through my kitchen ingredients cupboard a couple of weeks ago and I came across a little plastic container of glace cherries. Now for the life of me I just could not remember what I bought these in for.
After much thinking, I began to imagine some kind of bakewell tart recipe, but perhaps done as a muffin instead of the classic recipe.
I also had some ground almonds that I bought more recently in order to re-do an older curry recipe’s picture, the Lamb Rogan Josh one, and so I though, why not cherry bakewell muffins?
And so they were born!
I was able to change some of my skinny coconut and vanilla muffins recipe ingredients so that it didn’t involve too much in the way of kitchen experimentation as I had other dishes I wanted to try out. This meant I would have something to post on this, the second week of my Commonwealth Games volunteering.
So, onto the recipe first, then after some more photographs from this week’s volunteering stint at Hampden Park, where the athletics are being held. 🙂
- 200 g self-raising flour
- 2 tsp baking powder
- 75 g caster sugar
- 40 g ground almonds
- 90 g glace cherries chopped
- 3 eggs
- 50 ml sunflower oil
- 2 tbsp no fat yogurt
- 100 g icing sugar
- 2 tbsp . lemon juice
- 12 glace cherries for topping
- Preheat oven to 180C (Fan) and line a 12 hole cupcake / muffin tin with paper cases.
- In a large mixing bowl, sift the flour and baking powder, then add the sugar, ground almonds and chopped glace cherries.
- In a smaller mixing bowl, whisk the eggs, oil and yogurt together.
- Using a plastic spatula gradually fold the wet egg mixture into the dry flour mixture to make a batter.
- Spoon the mixture equally between the 12 paper cases.
- Bake in the oven for 15-20 minutes until the muffins have risen and are golden brown. Check they are fully cooked inside by inserting a tooth pick into one and ensuring it comes out clean,
- Transfer the muffins onto a wire rack and allow them to cool completely.
- Once cooled sift the icing sugar into a bowl and mix it with the lemon juice.
- Top each muffin with approximately ½ tsp. icing and a glace cherry and allow the icing to set.
I made these on Saturday morning, and they were still quite soft for eating yesterday (Monday) kept in a cake tin. If you are reading this and you get a chance to actually let me know how long they lasted for you, then I’ll adjust this recipe to that effect! Thanks. 🙂
Glasgow Commonwealth Games 2014
So, here’s some more photographs from the Commonwealth Games. Again, sorry for the quality, but I’m not allowed to take my DSLR camera in, I’d look like someone from the press!
A little rain on Sunday wont hurt anyone! Looks more like the Glasgow weather we are used to instead of the tropical heat-wave we’ve been experiencing lately!
Wet Athletics track before the 44,000 spectators descend!
My role on Sunday as Access Control Monitor. “No labelled laminate, no lift”!
44,000 spectators enjoy signing along to The Proclaimers “500 miles”.
The weather looks a little better on the Monday morning early on.
Crowds begin to queue as the sun beings to come out on Monday!
Hammer throw inside a sunny Hampden Park stadium, Monday.
See the previous post of Indian Scrambled Eggs for the photographs from the Opening Ceremony. I’m waiting to hear now too, if I have been successful in being chosen for a shift at the Closing Ceremony, this Sunday 3rd August, which should be a HUGE concert party, where apparently Kylie will perform. 😉
Hope you enjoy the cherry bakewell muffin recipe too! 😀
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