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Morello Cherry Muffins

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

35 minutes

Ingredients Method

1 Preheat the oven to 190˚C/375˚F/Gas 5. Put 10 paper muffin cases in a muffin bun tray.
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 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 Add the yogurt mixture to the flour mix and carefully fold in, do not over mix.
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 Bake in the preheated oven for approximately 25 minutes until golden brown.
7 Leave in the tin for 5 minutes before transferring to a cooling rack. Delicious warm or cold.