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Morello Cherry Muffins

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

10 Muffins

Easy 40 Minutes



For the recipe  Morello Cherry Muffins

For the Muffins:

2 Dr. Oetker Muffin Cases
225 g Plain Flour (8 oz)
3 Dr. Oetker Baking Powder Sachets x 3 (1 tbsp)
2.5 g Mixed Spice (½ tsp)
115 g Caster Sugar (4 oz)
50 g Dried Morello Cherries (2 oz) cut in half
85 g Unsalted butter (3 oz)
100 ml Natural Set Yoghurt (4 fl.oz)
75 g Cherry Conserve (5 tbsp)
about 5 g Demerara Sugar for sprinkling (optional)




Morello Cherry Muffins

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

Nutritional Information for the recipe Morello Cherry Muffins

Per Serving Per 100 g / ml
Energy 967 kJ
231 kcal
1465 kJ
350 kcal
Fat 7.82 g 11.85 g
Carbohydrate 36.80 g 55.75 g
Protein 2.82 g 4.27 g