Sour Cherry and Fennel Muffins Recipe
These fast, easy, (and large) muffins are a delight. They are sweet, moist and slightly tart with the sour cherries but any similar fruit such as cranberries would do. They can be thrown together in minutes, and the fennel sugar gives them a super crunchy topping. To be fair I was time-pushed today as my children are on their Easter holiday so my bored eldest daughter was collared into testing the recipe. She was very entrepreneurial selling the muffins to the neighbours for her pocket money and she’s had several orders for more tomorrow so it’s fair to say they are very easy to make ... if only it were just as easy to get her to clean up the kitchen.
Makes 9 muffins
Prep 10 minutes
Bake 20–25 minutes
- 275g Organic SR white flour
- 120g fairtrade caster sugar
- ½ tsp salt
- 1 tsp Ndali vanilla powder
- 1 tsp or 5g organic baking powder
- 140g sour cherries
- 115g rape seed oil
- 240g whole milk
- 2 free-range eggs
- 1 tbsp fennel seeds
- 3 level tbsp granulated fairtrade sugar
Preheat oven to 160°C
Put all the dry ingredients in a bowl and mix well.
Add all the wet ingredients and mix just enough to combine (see note below).
Divide mixture between 9 tulip muffins cases. Grind the fennels seeds and sugar together in a pestle and mortar and sprinkle over the muffins and transfer to the oven immediately.
Bake for 20 - 25 minutes until golden.
Cool on a wire rack. Best eaten on the same day.
It is important not to over mix the ingredients as this will result in the gluten being activated and you will get a tough muffin