There is something about the heady fragrance of almonds and frangipane that I love. The smell as these came out of the oven did not disappoint!

Cherry, Almond and Pistachio Muffins
Preparation time 15 minutes Cooking time 15 – 20 minutes
Makes 12 muffins

250g/9oz self raising flour, sifted

1tsp baking powder

100g/3½oz caster sugar

150g/5½oz butter, melted

3tbsp buttermilk

150ml/5floz/scant 2/3 cup milk

2 large eggs, lightly beaten

100g/3 1/2oz preserved or fresh cherries, chopped and stones removed

60g/2 oz pistachios, coarsely ground

60g/2oz ground almonds

1 tsp almond essence

Preheat the oven to Gas Mark 4/180°C/350°F and place muffin cases in a 12 hole muffin pan. Place the flour, baking powder, sugar, pistachios and ground almonds in a large mixing bowl and stir well with a large spoon. Whisk together the 100g/3½oz of the melted butter, milk, buttermilk, almond essence and eggs in a separate bowl. Pour the liquids into the dry ingredients and fold in with a large spoon. Stir in the cherries. Divide the mixture between the muffin cases and bake for 15 – 20 minutes until the muffins are golden brown and firm to touch. Leave to cool.