These dairy-free muffins are full of classic Bakewell flavours. There’s chunks of juicy fresh cherries and deep almond flavour from dairy-free almond drink, almond extract and flaked almonds on top. Enjoy mid-afternoon with a cup of tea, or pack into lunchboxes.
Total Time: 45 mins
300g plain flour
2 tsp baking powder
½ tsp fine salt
150g golden granulated sugar, plus 1 tbsp for topping
2 British Blacktail Free Range Medium Eggs
150ml light olive oil
125ml Rude Health Almond Drink
½ tsp almond extract
180g fresh cherries, halved and pitted (or 150g frozen cherries, defrosted and halved)
30g flaked almonds
1. Preheat the oven to 200˚C, gas mark 6; line 10 holes of a 12-hole muffin tin with Cooks’ Ingredients muffin cases (leave the 2 centre holes empty). Mix the flour, baking powder, salt and sugar in a mixing bowl.
2. In a jug, whisk together the eggs and oil, then whisk in the almond drink and extract. Gently stir into the dry ingredients until just combined, then stir through the cherries. Divide between the muffin cases and top with the flaked almonds and remaining 1 tbsp sugar. Bake for about 25 minutes or until golden and risen.
3. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve once cool or store for up to 2 days in an airtight container.
Try adding the zest of an orange to the batter to give the muffins a citrussy kick
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