Cherry, White Chocolate and Almond Muffins
2 1/2 cups (375g) plain flour
1 Tbsp baking powder
2/3 cup (150g) caster sugar
1/2 cup (60g) almond meal
90g unsalted butter, melted
1 1/4 cups (310ml) buttermilk
1 1/2 cups (200g) pitted fresh or frozen cherries, halved
150g white chocolate, chopped
demerara sugar to sprinkle
Preheat the oven to 180 C. Line a 12 hole muffin pan with paper cases.
Sift flour and baking powder into a large bowl. Add caster sugar and almond meal and stir with a spoon. Whisk together the melted butter, egg and buttermilk, then add to the dry ingredients and stir until just combined. Stir in the cherries and white chocolate.
Divide among the prepared muffin holes, then sprinkle with the demerara sugar. Bake for 20-25 min or until muffins are firm and golden, and a skewer inserted into the centres comes out clean. Turn onto a wire rack to cool.