A little while ago I made a Cherry Loaf Cake and it was just so lovely. It’s proven very popular with everyone which always makes me very happy! The recipe is also here on the website if you want to take a look: https://www.cozebakes.com/2020/06/09/cherry-loaf-cake/#more-2831
I kept thinking I would like to make something similar in gluten free form and felt muffins would lend themselves well to the adaption and so these Cherry & Almond Muffins were born.
This is a quick and easy recipe which results in gorgeous muffins with a lovely hint of almond flavour. It’s a combination that goes so well together. I love the fact you need nothing other than two bowls and spoon to make them.
Most muffin recipes are made the same way – you mix the dry ingredients in one bowl, the wet ingredients in another and gently mix. Muffins are very easy to make but notorious for turning out dense instead of light and fluffy. The main reason for this is over mixing so go gently!
There’s no butter in the recipe which is handy for different people; vegetable oil is used in it’s place. I’ve also reduced the sugar quantity so you do what works best for you. It’s just an option.
