cherry and pistachio muffins

I think cherry and pistachio might be two of my favourite things. They’re delicious alone but even better together. Freshly baked muffins are always hard for me to resist too, they’re so warm and light and fluffy. They’re also really quick to make so my cravings can usually be satisfied within an hour of them occurring!

cherry and pistachio muffins

Ingredients
makes 10
120g plain flour
1/2 tbsp baking powder
1/2 tsp bicarbonate of soda
40g shelled unsalted pistachios
70g honey
40g butter, melted
1 egg
130ml buttermilk
100g frozen cherries

cherry and pistachio muffins

Pre-heat the oven to 190°c and line a muffin tin with wrappers.
Sift together the flour and raising agents. Put the pistachios into a small food processor and grind them up, they don’t have to be as fine as ground almonds, I like to leave mine a little chunky.
In a separate bowl or jug mix beat together the honey, butter, buttermilk and egg.

cherry and pistachio muffins
Make a well in the centre of the dry ingredients and then pour the wet ingredients into it. Very briefly fold the two together, you don’t want to over mix and it’s fine to have little pockets of dry ingredients. Fold in the frozen cherries.
Divide the batter between the muffin cups and bake for 15-20 minutes, until they have risen and become golden brown. Enjoy warm or cold!

cherry and pistachio muffins