01264 313444
Customer Service
Register | Sign in

Sweet flowery afternoon treat and your new favourite cup of tea!


Qty Ingredients
100g Butter
2 China Rose Envelopes
2 Eggs
120ml Buttermilk Or Yoghurt
150g Caster Sugar
1 tsp Baking Powder
1 tsp Salt
½ tsp Bicarbonate Of Soda
220g Plain Flour
200g Frozen Cherries, Chopped
100g Pistachios, Chopped
  • Line a 12 hole cupcake tin with cupcake cases.
  • Preheat the oven to 180C.
  • Melt the butter over a low heat.
  • Add the contents of the tea and remove from the heat.
  • Allow the tea to steep for 10 minutes.
  • Combine the eggs and yoghurt together and set aside.
  • Whisk all the dry ingredients together and add the egg mixture.

  • Strain the butter using a sieve and add to the muffin batter along with 3/4 of the pistachios.
  • At the last moment fold in the frozen cherries before dividing the muffin mixture into the cases and sprinkling with extra pistachios.
  • Bake for 15-20mins

Related Articles

We use cookies to ensure that we give you the best experience on our website. The cookies allow us to administer our website, analyse our traffic and provide useful features to you. To manage your cookie settings click manage your cookie preferences or visit our Cookie Policy page.