Cherry Muffins

Recipe and photo: Viktorija, Receptų medis

Categories:Pastries

Cooking conversions

VOLUME

Metric

Imperial

5 ml

1 teaspoon (tsp)

15 ml

1 tablespoon (tbs)

60 ml

1/4 cup

75 ml

1/3 cup

125 ml

1/2 cup

150 ml

2/3 cup

175 ml

3/4 cup

250 ml

1 cup

300 ml

1 1/4 cups

350 ml

1 1/2 cups

500 ml

2 cups

600 ml

2 1/2 cups

750 ml

3 cups

1 liter

4 cups

WEIGHT

Metric

Imperial

15 g (grams)

1/2 ounce (oz)

25 g

1 oz

50 g

2 oz

75 g

3 oz

100 g

4 oz

175 g

6 oz

200 g

7 oz

250 g

8 oz

275 g

9 oz

300 g

10 oz

350 g

12 oz

500 g

1 lb (pound)

750 g

1 ½ lb

1 kg (kilogram)

2 lb

TEMPERATURE

Fahrenheit

Celsius

250º

120º

275º

140º

300º

150º

325º

160º

338º

170º

350º

180º

375º

190º

400º

200º

425º

220º

Makes 12

135 g butter
100 g brown sugar
3 eggs
1 tsp vanilla extract
150 g all purpose flour
½ tsp baking powder
a pinch of salt
200 g frozen pitted cherries
almond flakes

 

Preheat oven to 180°C.

Melt butter and mix it with sugar. Beat in eggs one by one, stirring until the mixture is fluffy and smooth after each addition. Add vanilla extract and pour sifted flour, baking powder and salt. Mix well.

Grease a muffin pan or line it with paper liners. Fill the cups 2/3 full. Add three cherries into each muffin (berries can be taken drectly from the freezer), pushing gently. Sprinkle with almond flakes.

Bake for 20-25 minutes. If the edges brown too quickly and the middle is still wobbly, reduce heat to 170-160°C.

  • www_uogos_jogurtine_duonele_Migle(2)a
  • www6
  • wwwIMG_0285
  • www_tortas su varškės kremu_AstaČ (7)a
  • www_boba_AusraLe_2
  • wwwIMG_2832a
  • www_nektarinu tartalete (3)
  • wwwDesertas-9
  • wwwBandeles1_ Ausra
  • wwwDSC_6444

Comment!