I can't get enough of cinnamon recently. With the push of the daily breakfast goal from the recent Healthy Every Week Challenge, I've since been eating porridge most mornings, using cinnamon instead of sugar to sweeten it up. And I think this daily intake of cinnamon has got me a little addicted to the stuff. In a good way of course.
As well as adding to savoury dishes, like the Chilli Con Carne Pie I made the other week, there of course had to be a cake involved in this run of cinnamon fun.
This is a really quick cake mixture to whip up, and the combo of cherry and cinnamon is enough sweetness for it, without needing a large mountain of sugar as well. Just er, 50 grams instead. Which isn't half bad for 6 muffins ;-)
Ah, cinnamon, is there anything you can't do?
125g dark cherries, halved
100ml skimmed milk
50ml olive oil
1 egg, lightly beaten
150g self raising flour
1 tbsp cinnamon
1) Preheat the oven to 190 degrees C. Gently beat the milk with the oil and egg in a small bowl.
2) In a large bowl, sift in the flour, then mix in the sugar and cinnamon. Fold in the halved cherries.
3) Pour in the milk mixture, then gently fold in until just mixed.
4) Spoon the mixture into 6 muffin cases, about 3/4 full.
5) Bake for about 20 minutes until risen and you can pull a toothpick out clean.
More Hungry Jenny cakes here.
Other butter free baking recipes that might take your fancy.