Madhouse recipe : Fresh Cherry Muffins

After splurging on way too much fruit at the market when it finally reopened, I decided to use up the end of a bag of lovely black cherries in these fresh cherry muffins. As I was also using up odds and ends from the back of the cupboard, I also used up a bag of Organic Coconut Sugar, which doesn't change the flavour but gives the muffins a distinctive brown colour that you wouldn't get with regular white sugar. These were really tasty and made a nice change to the usual chocolate muffins and cookies.

Fresh Cherry Muffins

ingredients :

200g plain flour

150g coconut sugar (or just plain caster sugar)

1tsp baking powder

pinch of salt

80ml vegetable oil

80ml milk

1 egg

150g fresh cherries, pitted and quartered

1 tbsp caster sugar (for sprinkling)

Preheat the oven to 200°C. Mix the flour, sugar, baking powder and salt together in a bowl.

This is the coconut sugar that I used up. It tastes pretty much the same as brown sugar but gives a definite brown colour to the cake mix.

Add the wet ingredients (oil, milk, egg).

Stir gently to combine all the ingredients.

 Fold the cherries into the muffin batter.

Spoon the batter into muffin cases - I used a silicon muffin tray but you could use paper cases if you prefer. Sprinkle a little sugar on top.

Bake in the oven for about 20 minutes, until a skewer poked in the middle comes out clean. Transfer to a wire rack to cool.

These were delicious and perfect for using up the end of our cherries. I'll definitely be giving them another go with whatever other soft fruit we have that needs using up over the summer.

These muffins can use up all manner of overripe fruit, so they're perfect for the #KitchenClearout linky. I also used up some coconut sugar that was lurking in the back of the cupboard.