makes 6 large
|100||g||low fat spread, butter or margarine|
|75||g||glacé cherries (regular or natural), halved|
|6||large paper muffin cases|
preheat oven: 180°C, 160°C (fan oven), Gas 4
|1.||Line a large muffin tray with the paper cases.|
|2.||Put the low fat spread, butter or margarine into a bowl with the sugar and beat with a wooden spoon or electric mixer until pale in colour, light and creamy.|
|3.||Add the beaten eggs gradually, beating well between each addition. The mixture may curdle but this will correct itself when the dry ingredients are added.|
|4.||Add the remaining ingredients except the cherries, and beat well until the mixture is smooth and well combined.|
|5.||Gently fold in the cherries, then spoon the mixture into the muffin baking cases, each muffin case should be about 2/3 full.|
|6.||Bake in the oven for approximately 22-25 minutes, make sure that the muffins are cooked through to the centre by inserting a skewer which should come out clean.|
|7.||Leave to stand for 10 minutes in the baking tray and then leave to cool on a cooling rack. Only store once they are completely cold.|
These muffins are delicious either hot or cold, and will keep in an airtight tin for up to two days.
If you use a smaller size muffin tray then adjust the baking time accordingly.
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