My number one way to enjoy a glacé cherry is in an old-fashioned cocktail.
However, when I discovered that a whole tub of cherries had been neglected at the back of my cupboard and was starting to protest by leaking dark syrup, I needed a way to use up more than my personal cocktail-consumption could accommodate.
I was also on the lookout for the perfect muffin recipe too so took the opportunity to try out a low-effort, store-cupboard version I came across. (I’ll be experimenting with a more involved, buttermilk version from the Hummingbird Bakery cookbook soon).
The result was very pleasing. Not too sweet, not too rich. Buttery and bursting with glacé cherries.
Gorgeous glacé cherry and almond morning muffins
Adapted from gazelleie’s recipe on BBC Good Food ( https://www.bbcgoodfood.com/recipes/2417635/blueberry-and-almond-muffins )
Makes 10 muffins
Ingredients
- 190g glace cherries
- 100g ground almonds
- 100g caster sugar
- 2 large eggs, lightly whisked
- 100g unsalted butter, softened
- 100g self-raising flour
- 2 tbsp whole milk
Method
Place 10 muffin cases in your muffin tin and turn your oven on to 180°C.
Wash the syrup off your glacé cherries and chop them in half. Place to one side.
Mix together the ground almonds, sugar and eggs.
Add the soft butter and combine.
Measure out the flour. Add a handful to the washed, halved glacé cherries and put the rest into the bowl with muffin batter.
Toss the cherries in the handful of flour and tip into the bowl too.
Finally, add the milk and gently mix together. Stop mixing when the batter is still a bit lumpy but the cherries are evenly distributed.
Divide the mixture among the 10 cases and pop in the oven until risen and golden, about 18-20 minutes.
And if you want to play up the Bakewell tart-feel, ice with a water icing, as per the lemon glaze here
Store the muffins in an air-tight container and enjoy with a cup of tea or coffee.