• 250 g (8 oz) brown rice flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons gluten-free baking powder
  • 125 g (4 oz) golden caster sugar
  • 300 g (10 oz) can black cherries, drained
  • 75 g (3 oz) butter, melted
  • 2 eggs, beaten
  • 150 ml (¼ pint) buttermilk
  • 1 tablespoon ground almonds
  • 1 tablespoon soft light brown sugar
  • 1 tablespoon brown rice flour
  • 15 g (½ oz) butter

Line a large 12-hole muffin tray with large muffin cases.

Sift together the flour, bicarbonate of soda and baking powder into a large bowl, then stir in the sugar.

Mix together the cherries, melted butter, eggs and buttermilk in a separate bowl, add to the dry ingredients and stir gently until just combined. Spoon the mixture into the muffin cases.

Place the topping ingredients in a food processor and whizz until the mixture resembles fine breadcrumbs. Alternatively, mix together the ground almonds, sugar and four in a bowl. Add the butter and rub in with the finegrtips until the mixture resembles fine breadcrumbs. Sprinkle over the muffin mixture.

Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes until golden and firm to the touch. Remove from the oven, transfer to a wire rack and leave to cool.

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