These turned out well.
• 130 g ground almonds
• 200 g
gluten free self raising flour
• 100 g
golden caster sugar
• 1
teaspoon baking powder
• 2 medium
eggs
• 250 ml milk plus 1 tsp almond flavouring
• 50 ml
vegetable oil
• 150 g
glace cherries (plus extra for topping)
• 120 g
grated marzipan
• 100 g
icing sugar
Instructions
1. Pre heat
your oven to 180°C and add 12 muffin cases to a 12 hole muffin tin tray.
2. In a
large bowl combine your ground almonds, golden caster sugar, self raising flour
and baking powder.
3. In a
separate bowl whisk together your eggs and non dairy milk. Gradually pour this
wet mixture into your dry ingredients and then add your vegetable oil and mix
well.
4. Grate
your marzipan into the mixture and fold in your chopped cherries (leaving
around 6 for decoration).
5. Pour the
mixture into your muffin cases (around 3/4 full) and bake in the oven for
around 20 minutes (until golden brown and an inserted skewer comes out clean).
6. Leave to
cool. Once cool mix your icing sugar with water and drizzle over your muffins.
Add your remaining chopped glace cherries to decorate.
