Recently my work told me I had to go away for about 6 weeks towards the end of August. And going away in my job means going deep sea and having no Internet connection….. Seriously how am I going to cope? So this has recently sent me into a baking frenzy to make sure I can keep updating my blog even while away. Thank you WordPress for the auto schedule feature 🙂

But there is a serious downside to having to bake like a mad woman possessed and that is sometimes things slip away from you. By the time I had baked these almond and sour cherry muffins then re-baked them to make certain tweaks to the recipe I had only a really short time to photograph them…. and it shows 🙁 I am so sorry for the really dodgy photo’s in this post, but on the upside the recipe is awesome and fool proof and oh so delicious!















Almonds

This recipe isn’t a million miles away from my basic go-to muffin batter recipe. To give these a real almond flavour boost I replaced some of the flour with ground almonds. This of course gave every bite a lovely almond flavour but also gave them an amazing tender crumb. I also included flaked almonds to give them a little crunch to each bite.















These muffins are so soft and fluffy its unbelievable. The ground almonds are helped along with other tenderising ingredients in this batter such as buttermilk and vegetable oil.















Sour Cherries

I really like these lovely little dried cherries, they are tart but they work so well in cakes and muffins, they help cut through any sweetness and they make a great alternative to raisins.















Easy To Make

Like all my muffins these are so simple and quick to make, mix the dry ingredients in one bowl then in a large jug mix the wet. Then gently mix together till just combined, because the last thing you want is to over mix the batter and have tough muffins. Scoop them into your muffin pan, bake then enjoy warm muffins from the oven…… heaven!















Recipe: