* recipe adapted from "Tea with Bea"
Ingredients:
240g caster sugar
grated zest of 1 lemon
150g all purpose flour + 1 tbsp for coating cherries
70g ground almonds
2 tsp baking powder
a pinch of salt
3 eggs
130g greek yogurt
1/2 tsp vanilla essence
1/4 tsp almond essence
80ml canola or sunflower oil
50g melted butter
cherries
flaked almonds
How to Make:
1. Preheat overn to 170'C.
2. Whiz sugar and lemon zest in electric mixer until sugar smells super lemony.
3. Add sifted flour, ground almonds, baking powder and salt and mix well.
3. In a separate bowl, combine eggs, yogurt, vanilla and almond essence, then pour into the flour mixture and stir untik just combined and no traces of flour remain.
4. Fold in the oil and melted butter to the above mixture.
5. In another bowl, toss the cherries with flour, then fold into the muffin batter.
6. Spoon mixture into muffin cases and scatter almond flakes over the tops.
7. Bake in preheated oven for 25-30min until brown on top and a skewer inserted in the middle come out dry.
Served immediately and ENJOY with a cup of tea~
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