Bakewell Muffins

Preheat your oven to 190°c (170°c Fan, Gas Mark 5) and line a 12 hole muffin tin with tulip muffin cases.

Place the ground almonds, golden caster sugar, flour and baking powder in a mixing bowl and stir until they are evenly incorporated. 

In a seperate bowl beat together the eggs, milk and vanilla extract then gradually pour this into the bowl with the dry ingredients. Beat the mixture together by hand using a whisk or wooden spoon until all of the ingredients have just blended together before adding the oil.

Grate the marzipan into the mixture then wash, dry and chop the cherries into quarters before folding into the mix. 

Carefully fill each muffin case 2/3 full with mixture and then place on a middle shelf in the oven to bake for 20-25 minutes until golden and baked throughout.

To decorate, mix together the icing sugar with a few drops of water to make a thick icing then gently flick your spoon forward and backwards over your muffin to create a drizzle effect. Sprinkle each muffin with a handful of flaked almonds and top with half a glace cherry.