Glacé cherry muffins

200 g softened butter

200 g caster sugar

4 medium eggs

1 tsp vanilla extract

200 g self raising flour

1 tsp baking powder

5 tbsp milk

200 g glacé cherries

Preheat oven to 180°c fan.

Put the butter and sugar into a large mixing bowl. Using an electric whisk, mix until pale and fluffy.

Add the eggs to the bowl one at a time, whisking each time. Then add the vanilla extract and whisk again.

Sift the flour and baking powder into the bowl then fold into the mixture using a spoon. The mixture will be very thick at this point.

Add the milk and again fold through the mixture. This will loosen the mixture, it should just drop off the spoon.

Chop the glacé cherries into quarters, add to the mixture and fold them in well.

Line a 12-hole muffin tin with paper muffin cases. Divide the mixture evenly between the cases.

Put into the oven for 20-25 minutes. Keeping an eye on them to make sure they don’t get too brown. Remove from the oven and enjoy.