150ml ( 5fl oz) semi-skimmed milk or buttermilk
1 tbsp lemon juice (if using milk)
Rapeseed-oil spray
75g (3oz) dried pitted cherries
150g plain flour
1 ½ tsp baking powder
50g (2oz) unsalted butter
75g (3oz) caster sugar
1 egg
½ tsp grated orange zest

1 Preheat the oven to 180°C/350°F/gas mark 4.
2 If using milk, combine it with the lemon juice and leave to stand for 30 minutes. Lightly spray a 12-cup muffin tin or 12 muffin paper cups with oil
3 Soak the cherries in the milk mix or buttermilk for 30 minutes.
4 In a large bowl , sift together the flour and baking powder.
5 In a separate bowl, cream together the butter and sugar until light and fluffy. Lightly beat the egg, then add to the creamed butter together with the orange zest and combine.
6 Make a well in the centre of the flour and baking powder and spoon in the cherries and soured milk or buttermilk. Add the butter mixture and mix the whole together with your hands until just combined. Don’t overwork the batter.
7 Heap the mixture into the muffin cups, filling them two-thirds full. Bake in the oven for about 20 minutes, or until a skewer or cocktail stick inserted into the centre comes out clean. Transfer the muffins to a wire wrack to cool.

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