Almond and cherry muffins

• restaurant Jumbo Kersen op siroop pitloos 680 g
• AH Magere melk 200 ml
• Zonnebloem Olie 175 ml
• Ei 50 g
• AH Kristalsuiker 175 g
• AH Zelfrijzend bakmeel 300 g
• Sinaasappel 150 g
• restaurant Dr. Oetker Amandel aroma 5 ml
• restaurant Amandelen 50 g
• restaurant Poeder Suiker 50 g

1. Preheat the oven to 180 ºC and place the muffin liners into the muffin tin. 2. Drain the cherries using a sieve and reserve the liquid. Boil the juice in a small saucepan over high heat, add the cherries, and simmer for a few minutes until they are shiny, sticky, and heated through. 3. Whisk the milk, oil, egg, and sugar in a bowl until smooth. Sift in the flour and mix well. Stir in the orange zest and almond extract. Divide the batter among the 12 liners and press the sticky cherries into the batter. 4. Sprinkle with flaked almonds and bake for 20-25 minutes until risen, golden brown, and cooked through. Check for doneness with a skewer; if it comes out clean, the muffins are ready. Otherwise, bake for a few more minutes. 5. Cool in the tin for 10 minutes. Transfer to a wire rack and let them cool completely for 1 hour. Squeeze the orange and mix the juice with icing sugar to create a sticky glaze. Drizzle over the muffins just before serving.