Preheat the oven to 190°C/375°F/Gas Mark 5. Put 10 Muffin Cases in a muffin bun tray.

Sieve the flour, Baking Powder and mixed spice into a bowl, stir in the sugar and dried cherries.

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.

Add the yogurt mixture to the flour mix and carefully fold in, do not over mix.

Place 1 dessert spoon 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.

Bake in the preheated oven for approximately 25 minutes until golden brown. Leave in the tin for 5 minutes before transferring to a cooling rack. Delicious warm or cold.