For the recipe Morello Cherry Muffins
|Dr. Oetker Muffin Cases|
|225 g||Plain Flour (8 oz)|
|3||Dr. Oetker Baking Powder Sachets x 3 (1 tbsp)|
|2 ½ g||Mixed Spice (½ tsp)|
|115 g||Caster Sugar (4 oz)|
|50 g||Dried Morello Cherries (2 oz) cut in half|
|85 g||Butter (3 oz)|
|100 ml||Natural Set Yoghurt (4 fl.oz)|
|Medium Eggs x 2|
|75 g||Cherry Conserve (5 tbsp)|
|about 5 g||Demerara Sugar for sprinkling (optional)|
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.
1 serving = 77g
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.
|Per serving||Per 100g/ ml|