Almond and cherry muffins

Name: almond and cherry muffins
Cook time: 40 min
Total time: 110 min
Yield: 12
Ingredients: 1 pot cherries on juice (425 g); 200 ml skim milk; 175 ml sunflower oil; 1 egg organic; 175 g sugar organic; 300 g self raising flour; 1 orange cleaned up; 1 tl almond extract; 50 g shaved almonds; 50 g powdered sugar

A nice English recipe. The dessert contains the following ingredients: cherries (on juice (425 g)), skimmed milk, sunflower oil, egg (organic), sugar (organic), self-raising flour, orange (scrubbed), almond extract, shaved almonds and powdered sugar.

Ingredients

Kitchen Stuff

skewer, muffin mold for 12 cakes, 12 paper cake molds

Directions

Preheat the oven to 180 ºC and put the cake molds in the muffin mold.
Put a sieve on a small pan. Drain the cherries and keep them separate. Put the pan with the juice on high heat and reduce, add the cherries and let them boil for a few minutes, or until they become a bit sticky, shine and warmed.
Mix the milk, oil, egg and sugar in a bowl with a whisk until smooth. Sift the flour above and mix everything well. Grate the orange zest of the orange above and mix with the almond extract through the batter. Spread it evenly over the 12 molds and spread the delicious sticky cherries over it. Press the cherries into the batter.
Sprinkle with the shaved almonds and put the muffins in the oven for 20-25 minutes, or until well-seasoned, golden brown and done. To check whether they are done, prick them with the skewer. If the skewer is clean, the muffins are done. Otherwise, put them in the oven for a few minutes.
Allow them to cool for 10 minutes in the mold. Then put the muffins on a rack and let them cool completely in 1 hour. Squeeze out the orange. Mix the icing sugar with enough orange juice to make a sticky glaze. Sprinkle the muffins with the glaze just before serving.