Free Cooking Recipes

SERVES 12

4 oz (125 g) mascarpone cheese
1/2 cup (31/2 oz, 100 g) demerara sugar
1 egg
2 cups (8 oz, 250 g) self rising (raising) flour
1 cup (8 fl. oz, 250 ml) milk
8 oz (250 g) fresh pitted (stoned) cherries or 131/2 oz (425 g) can (tin) pitted cherries,
drained and halved
2 tablespoons demerara sugar, extra
cherries, extra
mascarpone, extra

Directions:

1. Beat mascarpone and sugar until creamy (sugar does not dissolve so mixture will be granular). Add egg and continue beating until thoroughly mixed in.
2. Sift flour and lightly fold into egg mixture with cherries and milk. Do no over-mix — only until just combined.
3. Spoon mixture into a greased 12-cup muffin (patty) pan. Sprinkle with extra sugar. Bake in moderate oven (350°F, 180°C, Gas Mark 4) for 40 minutes or until cooked. Serve the muffins warm with extra fresh cherries and mascarpone.