Recipe of the Week: Cherry and Almond Muffins

I prevailed on friends (and Icecap Organics harvest box customers) Gary and Zoé Martin, to share their kitchen secrets, after listening to the mouth-watering adventures they got up to last season.

Harvest box from Icecap Organics.

The first harvest boxes were delivered last week, with a supply of fresh cherries.

Which were transformed shortly thereafter, in the Martin kitchen, into Cherry Cobbler:

and, Cherry and Almond Muffins.

Here’s how to whip up a batch yourself. (PS No guarantees they will look this perfect… Zoé is queen of the cupcake, after all.)



  1. Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin cases (not cupcake ones as these are too small). Mix the sugar, vanilla, egg, butter and yoghurt together. Sift the flour, baking powder and almonds into a bowl (use a wide mesh sieve), add the liquid ingredients and mix quickly (don’t worry if the mix is lumpy), add the cherries and mix.
  2. Divide between the muffin cases, sprinkle a little extra sugar onto each and bake for 20 minutes or until risen and golden.

Watch this space to see what this week’s harvest box yields up.

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