Sour Cherry Crumble Muffins

And the muffins were excellent!  The recipe is worth recording for posterity.

Crumble Ingredients

1/4 cup packed brown sugar
2 tbsp. white spelt flour
2tbsp. cold butter

Muffin Ingredients

1 3/4 cups white spelt flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. freshly ground nutmeg (be generous!)
1/3 cup white sugar
1 egg, lightly beaten
3/4 cup milk
1/4 cup vegetable oil
1 cup bottled Morello cherries, drained and coarsely chopped

Method

For the topping: Mix together the sugar and flour in a small bowl.  Rub the butter in with your fingers until it resembles breadcrumbs.

For the muffins: Mix the dry ingredients together in a large bowl.  Combine the egg, ilk and oil in a jug and add to the dry ingredients, stirring until just mixed.  Fold in the cherries.

Spoon the mixture into greased or lined patty or muffin pans, leaving room for the muffins to rise.  Sprinkle the crumb topping over the muffins and bake for 20 - 25 minutes at 180 degrees until golden.  Leave in the pan for about five minutes and then cool fully on wire racks.

These muffins are really good warm.  Really, really good.

The recipe is a modified version of the Sour Cherry Muffins with Crumb Topping from The Muffin Book by Fog City Press