Cherry-Bomb Muffins
The latest creation. There was a moment near the end where I thought it wouldn't work but adding the milk saved the day. These are for Cherie because she likes cashews.

150g glacé cherries ½ cup soy milk 1 cup soy yoghurt (I use King Land Soy) 1 egg ¼ cup oil 1 teaspoon vanilla essence 2 cups self raising flour 1 cup sugar ¾ cup roasted cashews

Put the cherries, soy milk, soy yoghurt, egg, oil and vanilla essence into a bowl and mix to combine.

Measure the flour, sugar and cashews into a large bowl and toss well with a fork.

Pour in the liquid ingredients and fold together until the flour is just moistened. Do not overmix.

Spoon the mixture into 12 well greased muffin pans and bake at 200°C for about 20 minutes until the muffins are golden brown on top and spring back when pressed in centre.