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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

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