These bran muffins are packed with fresh cherries and truly celebrates summer! Makes 24 muffins.
300g cake flour
100g bran flakes
300g brown sugar
15ml bicarbonate of soda
100ml vegetable oil
about 500g fresh cherries, pitted
Preheat your oven to 180℃.
Line two 12-hole muffin tins with paper cups.
Add the flour, bran and brown sugar to a mixing bowl and mix through.
Add the eggs to another mixing bowl and give it a whisk.
Now add the milk, bicarbonate of soda, vegetable oil, salt and vanilla to the eggs and whisk together until well blended.
Pour the wet mixture into the dry mixture and mix together by hand.
Scoop the batter evenly between the muffin cups, filling them about three quarters full.
Now push about 3 – 4 pitted cherries into each muffin cup.
Bake for 17 minutes.
Cool the muffins completely before serving with Chantilly cream.