• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 160g butter
  • 160g sugar
  • 7g emulsifier
  • 3g salt
  • 160g egg
  • 230g all-purpose-flour
  • 12g baking powder
  • 25g milk powder
  • 5g vanilla essence
  • 25g sorbitol
  • 90g UHT Milk
  • 115g frozen blueberries or cherries


  1. Using a paddle, mix butter, sugar, emulsifier and salt on medium speed for 10 - 15 minutes.
  2. Add egg gradually on medium speed over 10 minutes.
  3. Sieve all the dry ingredients followed by milk and sorbitol and mix on slow speed for one minute.
  4. Fold in the chopped frozen cherries and transfer into 12 paper lined muffin cups using an ice cream scoop.
  5. Bake at 200 °C for 20 minutes or 170 °C for 20 minutes in a convection oven.

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