Cherry and Basil Muffins

Cherries are in season, so now it's the perfect time to try new recipes with this little sweet stone fruit. Basil and cherry might sound like an unusual combination but they work together here to make fragrantly sophisticated little cakes.

They are moist & soft, very low in sugar and easy-to-make with hints of basil and almonds - perfect for an afternoon tea or picnic.

Makes: 6

Prepare: 20 minutes

Cook: 25-30 minutes

Ingredients:

• 75g unsalted butter
• 2 eggs, beaten
• 130g plain flour
• 40g light brown soft sugar
• 3 tbsp Greek yogurt
• 1/2 lemon (unwaxed), zest
• 125g cherries, pitted and halved
• 20 basil leaves, finely shredded
• handful of flaked almonds
• ¼ tsp bicarbonate of soda
• ¼ tsp almond extract
• ½ tsp baking powder
• pinch of salt

1. Preheat the oven to 180°C, gas mark 4. Line a 6-hole muffin tin with paper cases. Melt the butter in a saucepan and cook until it starts to brown slightly and smell nutty. Don't let it burn. Remove from heat and leave to cool a little. Meanwhile, in a large bowl, beat the eggs with the sugar then gradually add the melted butter, almond extract and lemon zest until well combined.

2. Mix together the sifted flour, salt, bicarbonate of soda and baking powder. Gently fold the dry ingredients into wet adding the yogurt as you go along leaving the cherries and basil leaves for last. Put 12 cherry halves to one side.

3. Carefully spoon the mixture in the prepared muffin tray and put the remaining cherries on top. Scatter with a few almond flakes. Bake for 20-25 minutes or until risen, browned and just firm in the centre. Leave to cool for 10 minutes before carefully transferring to a rack to cool completely.