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Choc-cherry muffins
Makes 12
Easy
Total time:
Ready in 30-40 minutes
If you’ve got a spare half-an-hour, whip up these easy muffins and freeze them for when you need them
Skip to ingredients
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- 140g dried sour cherry
- 100g bar white chocolatecut into chunks
- 100g bar dark chocolatecut into chunks
- 100g golden caster sugar
- 2 eggsbeaten
- 150ml pot natural yogurt
- 100g buttermelted
Nutrition: per muffin
- kcal386
- fat13g
- saturates6g
- carbs45g
- sugars18g
- fibre1g
- protein5g
- salt0.73glow
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.
