Choc-cherry muffins

Name: Choc-cherry muffins
Total time: 40 min
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

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Total: 40 minutes

Servings: 12

Author : Jenny White

beginners bun cake

Ingredients

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250 grams self-raising flour1 tsp bicarbonate of soda140 grams dried sour cherry100 grams bar white chocolate, cut into chunks100 grams bar dark chocolate, cut into chunks100 grams golden caster sugar2 eggs, beaten150 milliliters pot natural yogurt100 grams butter, melted

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Instructions

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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.