Cherry muffins, almond crumble
Ingredients
- 200 g plain flour
- 50 g of ground almonds
- 1 c. à soupe baking powder
- 1 pincée of salt
- 2 eggs
- 48 g sugar
- 125 ml Icelandic yoghurt (plain skyr, 0%)
- 125 ml plain, unsweetened almond drink
- 1 c. à café almond extract
- 1 grosse poignée coarsely chopped cherries
- 20 g very finely chopped almonds
- 20 g of ground almonds
- 1/2 c. à café cinnamon
- 1 c. à soupe olive oil from Aix-en-Provence PDO
Astuce
Instructions
Preheat the oven to 190°C.
- Stone the cherries and chop them roughly.
- In a bowl, mix the crumble ingredients together until the mixture has a crumbly texture. Set aside.
In a second bowl, mix the flour with the ground almonds, baking powder and salt.
In a third bowl, whisk the eggs with the sugar, yoghurt, almond drink and almond extract.
- Fold the dry ingredients into the wet ingredients and stir until you have a smooth batter. Add the cherries and stir gently.
Grease the muffin tin cups, then spoon the batter into them. Sprinkle the crumble on top.
- Bake in the oven for 20 to 25 minutes, until a toothpick inserted into the centre of a muffin comes out clean. Remove from the oven and leave to cool on a wire rack.
Tip: you can add 1 tablespoon of amaretto (at the same time as the eggs, sugar and yoghurt).
Astuce
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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