CUPCAKE HEAVEN

WE LOVE… RED VELVET CUPCAKES pg26 //CHOCOLATE MUFFINS pg27 //VANILLA CUPCAKES pg28

Cherry, yoghurt & oat muffins

FULL OF GOOD THINGS LIKE OATS, CHERRIES AND HONEY!

By White’s (www.whitesoats.co.uk/recipes)

MAKES 12

175g (6oz) plain flour

1½ tsp baking powder

1 tsp bicarbonate of soda a pinch of salt

½ tsp ground mixed spice

50g (2oz) light muscovado sugar

100g (4oz) White’s Organic Jumbo Oats

50g (2oz) butter, melted and cooled slightly

225g (8oz) Greek-style yoghurt

125ml (4fl oz) semi-skimmed milk

1 large free-range egg

4 tbsp orange blossom honey

200g (7oz) fresh ripe cherries, pitted and quartered

1 Preheat the oven to 200°C/Gas Mark 6. Line a 12-hole muffin tin with paper cases.

2 Add the flour, baking powder and bicarbonate of soda to a large mixing bowl and mix together. Stir in the salt, mixed spice, sugar and 75g (3oz) oats.

3 Whisk together the melted butter, yoghurt, milk, egg and honey until smooth. Stir in three-quarters of the cherries and pour over the dry ingredients. Stir until just combined, then divide the mixture between the paper cases.

4 Scatter over the remaining cherries and oats. Bake for 18-20 minutes until risen and golden brown. Leave in the tin to cool for 5 minutes before transferring to a wire rack to cool completely.

Tip

These muffins are delicious made using banana. Simply omit the cherries, mash 1 large banana and stir it into the yoghurt. You could add chocolate chips or raisins if you prefer, about 75g (3oz).

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