Cherry & Almond Muffins (Makes 6)
125g self raising flour
25g soya flour
60g granulated sugar
1/2 tsp baking powder
75ml almond or soya milk
75ml sunflower oil
1/2 tsp almond extract
1 small banana mashed
100g (excluding the pit) fresh cherry chunks (cut each cherry into 8 pieces)
Sieve the flours into a bowl, then add the sugar.
In a jug dissolve the baking powder in the soya milk, and then add to flour mix.
Next add the oil, almond extract, mashed banana, and give it a bit of a stir with a spoon.
Add the cherry pieces too and then combine mixture by hand the a spoon. Do not over mix, just enough to incorporate all the ingredients. The batter will be quite thick rather than runny, but will produce a light fluffy cake.
Divide the mixture into 6 muffin cases.
Bake for about 15-20 minutes in a preheated oven at 180, or until they look golden brown.
Lower the temperature to 160 if you have a fan assisted oven.