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Makes 12 muffins 


375g Self raising flour 

1/4 tsp Baking powder 

125g Caster Sugar 

225ml Milk 

125ml Rape seed oil 

2 Large free range eggs 

1 tsp Orange blossom 

100g Sour cherrys 

4 tbsp Pumpkin seeds 


100g Icing sugar 

2-3 tbsp Orange juice 


Here’s how:

Take two mixing bowls and add the flour, baking powder and sugar to one bowl, then add the eggs, milk, orange and oil to the other and whisk together. 

Scatter the cherries and pumpkin seeds into the dry mix bowl, then pour the liquid in. 

Fold the two mixtures together, but don’t over mix as you don’t want a smooth cake batter, muffin batter should be a little lumpy. 

Place 12 bun cases into a deep muffin tray and divide the mixture evenly between all 12 cases. 

Scatter with more pumpkin seeds and bake in a pre heated oven 170c for 20 minutes or until golden. 


While the muffins bake mix together the icing sugar and orange juice to form a glaze ready to pour over the muffins when cooled a little. 


Recipe by Peter Sidwell 

Sour Cherry and Pumpkin seed Muffins

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