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Morello Cherry Muffins

These muffins are not too sweet which makes them fantastic for breakfast or a morning snack.

Total Time

35 minutes

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Serves

10
Ingredients Method

A bit of this, a bit of that

  • 225g (8oz) plain flour
  • 15mlsp (1tbsp) baking powder
  • ½ x 5mlsp (½ tsp) mixed spice
  • 115g (4oz) caster sugar
  • 50g (2oz) dried morello cherries (cut in half if large)
  • 85g (3oz) butter
  • 100ml (4fl oz) Onken Natural Fat Free Yogurt
  • 2 medium eggs
  • 5 x 15mlsp (5tbsp) cherry conserve
  • Sprinkling of Demerara sugar (optional)

Step-by-step

  1. 1 Preheat the oven to 190˚C/375˚F/Gas 5. Put 10 paper muffin cases in a muffin bun tray.
  2. 2 Sieve the flour, baking powder and mixed spice into a bowl, stir in the sugar and dried cherries.

    Cooks Tip: Baking powder reacts very quickly, therefore it is important not to leave the mixture once the liquid ingredients are added, otherwise the muffins will not rise as well.
  3. 3 Melt the butter then lightly beat it together with the yogurt and egg, along with 3 tablespoons of the cherry conserve, stir until all the ingredients are mixed together.
  4. 4 Add the yogurt mixture to the flour mix and carefully fold in, do not over mix.
  5. 5 Place 1 dessertspoon of mix into each muffin case. Then place ½ a teaspoon of the conserve into the centre of each muffin mixture. Place another spoonful of muffin mix over the top of the conserve. Top with a sprinkling of Demerara sugar.
  6. 6 Bake in the preheated oven for approximately 25 minutes until golden brown.
  7. 7 Leave in the tin for 5 minutes before transferring to a cooling rack. Delicious warm or cold.

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Cherry Roasted Duck Breast served with Ciabatta slices

These muffins are not too sweet which makes them fantastic for breakfast or a morning snack.

Total Time

35 minutes

Share this recipe

Serves

10
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