Cherry muffins

Preheat the oven to 175 ºC or gas oven 3. Put the juice of the cherries in a bowl (for later). Cut the cherries in half (let them drain well in a sieve). Put 16 cake molds on the baking sheet.

Put butter and sugar in a bowl and cut the butter into pieces with a knife. Beat an ointment with the mixer. Break 1 egg over the butter mixture. Beat it with the mixer in about 30 counts to a smooth batter. Next 2 eggs in the same way. Above another bowl you sieve the flour and a pinch of salt. Sprinkle the sieved flour over the batter and pour it through. Ready. Then pour in the drained cherries.

Each mold is now half full of 2 tablespoons of batter. The muffins are allowed to enter the oven (slide the baking sheet in the middle). They are done in 25 minutes. Then switch off the oven and leave the muffins in the warm oven for another 5 minutes. Remove them and allow them to cool.

While the muffins were baking, you made glaze. For that glaze you stir the powdered sugar with 3 tablespoons of cherry juice into a paste. Spoon a tablespoon of glaze on the muffins and iron it out. Put a winegum on it and let the glaze harden in 1 hour.