This recipe came about from an abundance of fresh cherries and some hungry summertime kids! Enjoy!
Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
Per Serving: 182 calories; protein 2.5g; carbohydrates 28g; fat 6.9g; cholesterol 16mg; sodium 187.1mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.