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Zesty Cherry & Citrus Muffins

Recipe Serves 12


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Ingredients

2 1/4 cups (335g) self-raising flour
2 eggs
1/2 cup (125ml) light olive oil
1/2 cup (125ml) milk
1/4 cup (60ml) sour cream
Very finely grated zest and juice of 1 lemon
Very finely grated zest and juice of 1 orange
300g Creative Gourmet frozen Pitted Cherries
3/4 cup (165g) caster sugar
1/4 cup (20g) flaked almonds

Instructions

  1. Preheat the oven to 180ºC. Line a 12-hole muffin pan with paper cases.
  2. Sift flour and 1/2 teaspoon salt into a large bowl. In a separate bowl, whisk together eggs, oil, milk, sour cream, the citrus zest and juices and 1/2 cup (110g) sugar.
  3. Tip cherries into flour and toss gently to coat. Pour the egg mixture into the flour and cherry mixture and stir to combine, then divide batter among the muffin pans.
  4. Combine almonds and remaining sugar in a bowl, then spoon a little over each muffin.
  5. Bake muffins for 20-25 minutes until golden and the tops spring back when gently pressed. Transfer pan to a wire rack to cool for 1 minute, then carefully lift muffins out onto the rack to cool completely.

 

 

 

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Recipe Comments & Reviews

Penina commented on 01-Apr-2013 05:22 PM5 out of 5 stars
Is a FANtastic recipe. Bake sale winner at the local church.

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