I’m not bragging. That’s just what my family says, and hey, in the interests of public service, I feel I should share this with you. I tweaked my favourite muffin recipe, Nigella’s pear and ginger muffins (from Nigella Express), to use up some cherries, and I’d have to say it was one of my better ideas. They look fantastic and taste even better. You’re welcome.
Cherries – a few generous handfuls, pitted and torn into halves
150g caster sugar
75g brown sugar + extra for sprinkling
2 tsp baking powder
150ml Greek yoghurt
a handful of toasted almond splinters
Preheat oven to 190ºC. Mix flour, sugar and baking powder in a large bowl. Mix yoghurt, oil and eggs in a jug, then stir into dry ingredients. Stir in cherries. Spoon into muffin trays, sprinkle with a little brown sugar and top with almond splinters. Bake for about 20 min.
Allow to cool but serve still slightly warm. You might need to make the per-person allocation of muffins extremely clear at the outset to avoid war. I’m just saying.