Choc-cherry muffins
- Preparation and cooking time
- Total time
- Ready in 30-40 minutes
- Easy
- Makes 12
Skip to ingredients
Ingredients
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- 140g dried sour cherry
- 100g bar white chocolate, cut into chunks
- 100g bar dark chocolate, cut into chunks
- 100g golden caster sugar
- 2 eggs, beaten
- 150ml pot natural yogurt
- 100g butter, melted
Method
- STEP 1
Heat oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with some paper cases. Sift the flour, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar. Add the beaten eggs, yogurt and then the butter and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough.
- STEP 2
Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. They are especially delicious eaten slightly warm.
