250g/9oz self-raising flour
1 tsp baking powder
pinch salt
110g/4oz butter, melted
110g/4oz caster sugar
2 free-range eggs, beaten
85ml/3fl oz milk
85g/3oz canned black cherries, drained, stones removed
2 limes, juice only
85g/3oz icing sugar
Preheat the oven to 190C/375F/Gas 5.
Sift the flour, baking powder and salt into a large bowl.
In a separate bowl, whisk together the melted butter, sugar, eggs and milk. Gently fold in the flour mixture.
Line 12 wells of a muffin tin with paper muffin cases. Place 3-4 cherries into each case, then half-fill with the muffin mixture.
Transfer to the oven and bake for 18-20 minutes, or until the muffins are well risen, golden-brown on top and a skewer inserted into the middle of them comes out clean. Remove from the tin and leave to cool.
For the icing, whisk the lime juice and icing sugar together in a bowl, then drizzle a little of the icing over the top of each muffin.
To serve, place the muffins onto a serving plate.
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