Cherry and Almond Teff Cupcake Muffins

12-hole cake or muffin tray, cupcake cases, kitchen blender and mixing bowl

75g glace cherries
100g Doves Farm Organic Teff Flour
3 tsp Doves Farm Baking Powder
100g caster sugar
50g ground almonds
1 egg
50ml oil
4 tbsp water
1 tbsp flaked almonds

190°C, Fan170°C, 375°F, Gas 5

1. Pre-heat the oven.
2. Quarter, wash and dry the cherries.
3. Stand 6 cupcake cases in the holes of a muffin or tart tray.
4. Measure the flour and baking powder into a bowl and stir to combine.
5. Add the sugar and ground almonds and stir again.
6. Break the egg into the bowl of a kitchen blender, add the oil and water and pulse until smooth.
7. Sieve flour blend into the bowl of a kitchen blend and pulse until smooth.
8. Stir in the cherries.
9. Divide mixture between the prepared muffin cases.
10. Scatter a few flaked almonds on the top of each cupcake muffin.
11. Bake for 20 -25 minutes.