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Cherry & oat muffin
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175g butter, softened
175g demerara sugar
175g wholemeal flour
50g 100% wholegrain oats
2 tsp ground cinnamon
2 Waitrose British Blacktail Large Free Range Eggs
2 tsp baking powder
3 tbsp whole milk
150g Waitrose Lusciously Sweet And Juicy Cherries, pitted and quartered
1. Preheat the oven to 180°C, gas mark 4 and line a 12-hole muffin tin with paper cases. Rub 50g each of the butter, sugar and flour together until resembling coarse breadcrumbs. Stir in the oats and 1 tsp of cinnamon.
2. Beat the remaining butter and sugar together until pale and creamy. Add the eggs gradually, then stir in the rest of the flour, baking powder and 1 tsp cinnamon. Add enough milk for a dropping consistency. Fold in the cherry pieces.
3. Spoon the mixture into the muffin cases then top with the oat mixture. Bake for 25-30 minutes until springy to the touch. Serve warm or cold.
Cook’s tip Keep in an airtight container for 3 days or freeze for up to 3 months. As an alternative to cinnamon, use the finely grated zest of an orange instead.
This recipe was first published in July 2018.